Brisket

The first time we made this recipe was for Easter, and it was QUITE the winner.. all thanks goes to Pioneer Woman! It was SO SO SO SO good. Seriously, you MUST try this recipe.

• 2 cans Beef Consomme (surprisingly, Tri-City Walmart didnt have Consomme.. so we used Beef Broth-- it works perfectly)
  
• ½ cups Lemon Juice
• 1-½ cup Soy Sauce
• 5 cloves Chopped Garlic
• 2 Tablespoons Liquid Smoke
• 10 pounds Beef Brisket (ours was closer to 12 pounds)
  

Preparation Instructions

Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. (I started marinating it Wednesday night when I got home from church, and we cooked it Saturday morning). When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.

When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.

You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

It is JUST as tender warmed up as it was the first day. SO SO SO good!!!