2 lb Brisket
1/2 Bottle Liquid Smoke
1-1/2 tsp Meat Tenderizer
1-1/2 tsp Season Salt
1 tsp Pepper
1-1/2 tsp Onion Salt
1-1/2 tsp Powdered Garlic
1/4 cup Soy Sauce
1-1/2 cup Lea & Perrins Worcestershire Sauce

*** Partially freeze brisket and cut across grain for tender and lengthwise for chewy. Soak strips of meat in the above mixture for 24 hours. Pat dry. Place directly on oven rack that has been sprayed with pam. Place tin foil underneath. Cook @ 150F for 7-8 hours.

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Cajun Country -- New Iberia, Louisiana