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The Watercooler
Hays House Marinated Brisket
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<blockquote data-quote="ksm" data-source="post: 718942" data-attributes="member: 12511"><p>Place 5 to 10 pound brisket, fat side up on a large sheet of foil or a baking bag. Pour marinade over brisket,</p><p>1 cup each: Liquid smoke, soy sauce </p><p></p><p>1/3 cup each: celery seeds, black pepper, Worcestershire sauce</p><p></p><p>1/6 cup each: garlic powder, onion salt</p><p></p><p>Fold up foil and seal, or follow instruction on baking bag. Let stand in fridge overnight. Bake in bag or foil for 5 hours at 300 degrees. Or until tender.</p><p></p><p>I scrape off the fat that is left on brisket, along with extra seasonings. Let set, then slice thin and serve.</p></blockquote><p></p>
[QUOTE="ksm, post: 718942, member: 12511"] Place 5 to 10 pound brisket, fat side up on a large sheet of foil or a baking bag. Pour marinade over brisket, 1 cup each: Liquid smoke, soy sauce 1/3 cup each: celery seeds, black pepper, Worcestershire sauce 1/6 cup each: garlic powder, onion salt Fold up foil and seal, or follow instruction on baking bag. Let stand in fridge overnight. Bake in bag or foil for 5 hours at 300 degrees. Or until tender. I scrape off the fat that is left on brisket, along with extra seasonings. Let set, then slice thin and serve. [/QUOTE]
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Hays House Marinated Brisket
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