Hickory Smoked Beef Brisket

Guest Author - Lisa Babick

Prep

Hickory Smoked Beef Brisket

Prep: 4 hours 10 minutes
Cooking: 4 hours

Makes 12 servings

This recipe is part of the A Hanukkah Celebration Dinner Menu

In This Menu:

* Artichoke Bites

* Traditional Chicken Soup

* Sweet Potato Latkes

* Lemon Basil Green Beans

* Chunky Cinnamon Applesauce

* Hanukkah Jelly Donuts

* Triple Chocolate Sour Cream Cake

Other Menu Ideas:

* A Backyard Lunch

* A Classic Thanksgiving Dinner for 8

I Don't Know How She Does It

This scintillating first novel has already taken its author's native England by storm, and in the tradition of Bridget Jones, to which it is likely to be compared, will almost certainly do the same here. The Bridget comparison has only limited validity, however: both books have a winning female protagonist speaking in a diary-like first person, and both have quirkily formulaic chapter endings.

This melt-in-your mouth brisket was originally created for the grill but we've adapted it for the oven. You'll love the hickory smoked flavor which flavors the meat just right and isn't overpowering. You can omit the liquid smoke if you desire.

INGREDIENTS
1 (5- to 6-pound) boneless beef brisket
2 teaspoons paprika
1/2 teaspoon pepper
4 teaspoons liquid smoke
1 cup water
Vegetable cooking spray
Sauce (recipe follows)

DIRECTIONS
1. In a large aluminum pan marinate the brisket with the liquid smoke. Wrap tightly with aluminum foil and refrigerate at least 4 hours or overnight.
2. Preheat oven to 350F.
3. Sprinkle brisket with paprika and pepper; rub over surface of roast; add 1 cup water and cover with foil.
4. Place pan in center rack of oven and cook 3-1/2 to 4 hours or until meat is fork tender. Turn brisket ever hour; adding water as needed.
5. Remove brisket from pan, reserving 1 cup of pan drippings for sauce.
6. Slice against grain into thin slices. Serve with sauce.

Sauce
1 onion, finely chopped
1 tablespoon butter
1 cup reserved pan drippings
1/2 teaspoon pepper
1-1/2 cups ketchup
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce

Cook onion in butter in large skillet over medium-high heat, stirring constantly, until tender. Stir in drippings and remaining ingredients. Bring to a boil; reduce heat, and simmer 15 minutes, stirring occasionally. Makes 3 cups.