Large slab of beef brisket
Night before:
- In roasting pan, place long strips of foil, enough to completely cover brisket.
- Put brisket in fat side up.
- Season: I pour a little Worcestershire sauce over it, then some liquid smoke (since I don’t have a smoker). Then rub spices in—whatever mixture you like.
- Slice large onion and lay slices all over brisket.
- Close up foil strips to tightly seal brisket. If it is large, it may hang over. You might want to put the roaster on a cookie sheet.
- Cook overnight at 275. At least 8 hours—until very tender.
- Place entire roaster with brisket in fridge for the day.
An hour before serving:
- Take brisket out of roaster. Remove onions and grease. Cut off fat.
- Slice brisket thinly (electric knife really helps).
- Arrange thin slices on large platter or in 11×13 bowl. They can overlap some.
- Cover with your favorite bbq sauce.
- Cover dish with foil.
- Heat in over at 350 for 30 minutes or until hot.
Serve with wonderful things like green beans and corn on the cob and cornbread.
This family favorite was shared by Real (Experienced) Mom, Judy Douglass.