Saturday, August 16, 2014

Indoor Barbecue Brisket

Any time of the year, this brisket will be a crowd pleaser. Developed by KC Masterpiece guru, Rich Davis.
5-8 lb. beef brisket
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
1/3 cup Italian salad dressing
1/4 cup liquid B-V or other liquid beef concentrate
1 Tbsp. garlic, finely minced
1 (19 oz.) bottle KC Masterpiece BBQ sauce
First day: Place brisket on a large sheet of foil in large baking dish. Mix all ingredients with 1 cup KC Masterpiece and pour over brisket. Let it sit for 15 minutes. Seal foil to cover meat completely. Place in refrigerator to marinate overnight.
Second Day: Do not uncover. Bake in a 300 degree oven for 4 hours. Remove from oven and cool. Place in refrigerator overnight.
Third Day: Remove meat from pan and let rest 30 minutes. Discard fat and foil. Slice brisket across the grain with a sharp knife and pour remaining KC Masterpiece over meat. Place back on pan and reheat at 350 degrees for 30 minutes.
Serve with a side dish of extra sauce.