Isn't August the best time to have a party before the fall routine sets in? The thought of barbeque brisket and lemonade makes my mouth water. In that spirit here is my favorite brisket recipe (from my good friend Joni!)
Joni's BBQ Brisket
- Note that measurements are "fluid". We recommend the amount you think looks "right"!
- 5-6lb beef brisket
- 1pkg Lipton onion soup mix
- 1/4 bottle liquid smoke Hickory smoke
- BBQ sauce
- Garlic salt
- Onion salt
- Accent or savory salt
Lay the brisket out on two long pieces of aluminum foil positioned like a cross. Sprinkle over the meat equal amounts of garlic salt, onion salt, Accent or savory salt, celery salt and pepper.
Sprinkle dry soup and liquid smoke over meat. Wrap tightly in the aluminum foil (using the two pieces ensures that as much of the liquid stays in with the meat as possible). Place in roaster or on deep cookie sheet with sides. Bake 11 hours at 225. Pour off juice and reserve.
Open foil and cool meat slightly. When able to handle the meat, slice thickly with electric knife. Use 1/2 juice (separated from fat) and 1/2 hickory smoke BBQ sauce mixed, and pour over and between slices of meat. Rewrap tightly in foil. Bake at 350 for another hour (or finish off in a crock pot).
I like to fresh squeeze lemons, add their tangy juice to water and add more sugar than may be healthy for me. It's also nice to serve lemonade in a clear pitcher with ice and lemon slices. I love it - kicking back with friends on the porch after a hearty meal - don't forget the coleslaw and beans :)
Oh! And savory corn on the cob - buttered with herbs and baked in foil if you aren't barbeque-ing. Just a few strings of mini lights hanging above the back deck - making the feel of the evening mellow while we kick up our feet is just the thing. Hope you have a great party very soon. Invite a few friends over and when they ask what to bring suggest margaritas....
Best regards and stay cool, Shellie
Originally published 8/3/2009