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Kelly Aguillard
This is a recipe from my daughter-in-law Kelly (married to our son Jerry),
it is a specialty of hers and it is so delicious. She says it is something
she learned to do in Home Economics Class, and let me tell you, she learned
real well, just make it and taste for yourself.
4 -6 lb. Brisket
Tony Chachere's Seasoning
Garlic Powder
1 Bottle Bar B Que Liquid Smoke
1 Bottle Catalina Dressing
In a baking pan that will accommodate your brisket, double a length of foil
to be able to wrap the brisket completely in it.
Place your brisket in the foil in the pan and season meat with Tony's, and
garlic powder. I will rarely tell you how much seasoning to use, it is
better for you to learn the limits of seasoning you and your family will
like. Pour in the whole bottle of liquid smoke. Wrap the foil around the
brisket and stick in the refrigerator over night.
Place foil wrapped brisket in a 350 degree oven for 4 hours - DO NOT OPEN
under any circumstances.
At the end of 4 hours open and pour out the juices. Pour the whole bottle
Catalina Dressing on top and return to the oven, uncovered for 30 minutes at
the same temperature.
Take out and let cool for a little while before carving. |
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