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Norm Benner's Peppered Brisket




Source of Recipe


Buddy Cookbook


List of Ingredients




1/4 c. coarsely ground black pepper
1 4-5# brisket

Marinade:
2/3 cup soy sauce
1/2 cup white vinegar
1 Tbsp. catsup
1 teas. paprika
1 clove of garlic, chopped (or a bit of garlic powder)




Recipe



Press pepper into meat - spreading the pepper on waxed paper works best.

Combine the marinade with the meat in a Ziploc bag. Place it in a flat pan in the refrigerator for 12-24 hours, turning occasionally. To bake, remove the meat from the marinade. Wrap the meat in foil and place in a shallow pan. Bake at 300 degrees for 3 hours. Remove the foil, leaving all juices in the pan. Slice the meat in thin slices and return to the pan.