Smoky-Dokey

Liquid Smoke Brisket

I have been making brisket more or less the same way for as long as I can remember.  Sure, I've tried new recipes but like many other things in life, they're pretty much different versions of the same old thing.

Well seasoned...

and ready for the oven.

But low and behold, the other day my friend Deborah mentioned a new twist on a brisket recipe that she got from her friend Vicky.  Vicky is from somewhere in the south where Liquid Smoke is an pantry staple.  Liquid Smoke?  Yes, you heard me right.

I had seen Liquid Smoke in the grocery store but I'd never though of buying it.  If I wanted meat to taste smoky then I would just throw it on the grill.  Not so in the south apparently.  The recipe sounded intriguing so I decided to buy myself a bottle of Liquid Smoke and give it a try.

Now here's the thing.  There's not really a recipe for Liquid Smoke brisket.  It's just a bunch of seasonings (and nothing too esoteric) and then the smoke.  Cooked for 3 hours at 350, the end result is one very tender brisket.  Let's just say that your Jewish grandmother would not recognize this as brisket but it's very tasty nonetheless.

The next time you're rolling down the aisle with the barbecue sauce, pick up a bottle of Liquid Smoke.  Buy yourself a brisket and give this a try.  It's a whole new take on brisket.

Recipe:  Liquid Smoke Brisket


Ingredients:


1 brisket (mine was about 4 pounds)
1 bottle Liquid Smoke
Season salt
Black peppercorns
White pepper
Hickory seasoning
1 red onion, sliced thin
1 cup beef broth

Directions:


Preheat the oven to 350.


Season both sides of the brisket with the season salt, white pepper, black peppercorns, and hickory seasoning.  Make sure to use enough seasoning so that the brisket is covered.

Place the brisket fat side up in a large dutch oven.  Place the slices onions on top of the brisket in the pot.

Combine 1 bottle Liquid Smoke (1/2 cup) with 1 cup of water.  Pour into the pot with the brisket.  Add 1 cup beef stock.

Cover the brisket with a sheet of aluminum foil and then put the lid on the pot.

Cook for 3 hours or until fork tender.

Slice and serve hot with braising liquid.