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Emmitt Smith's Texas Brisket




Source of Recipe


Internet


List of Ingredients




1 brisket, 4 to 5 pounds
2 teaspoons meat tenderizer
1 (4-ounce) bottle liquid smoke
1 teaspoon celery salt
1 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder
1 teaspoon onion salt
1 tablespoon brown sugar

Recipe



Sprinkle brisket with meat tenderizer, cover with liquid smoke. Refrigerate overnight, covered with foil. Next day, sprinkle brisket with remaining ingredients, cover tightly with foil; bake 2 hours at 300°. Loosen foil; bake 5 hours more at 200°. Remove meat from pan; set aside 1 hour before slicing. Strain any grease from pan juices (or chill in deep freezer for easy removal). Slice brisket very thin across grain; serve with hot degreased liquid or barbecue sauce of your choice. Serves 5 or 6.