4 lb beef brisket
1/2 cup barbecue sauce
1/4 cup worcestershire sauce
1 tsp liquid smoke
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh cracked black pepper
1/2 tsp celery salt
Directions
Trim fat off brisket. Combine barbecue sauce, Worcestershire sauce and
liquid smoke. Place brisket on center of a large piece of tin foil.
Pour barbecue sauce mixture over both sides of brisket. Combine
remaining ingredients and sprinkle over both sides; wrap brisket
tightly with two more sheets of tin foil turning the wrap 90 degrees
after each wrapping. This will help keep the juices from seeping out.
Refrigerate over night turning over at least once. Remove from
refrigerator at least 2 hours before smoking. Smoke for 5 hours.
Servings: 6 servings
Barbecued Beef Brisket From The Smoker Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Smoker
The History of Recipes
Recipes as an idea can be tracked way back into antiquity, at least as far into history as ancient Egypt, and possibly even further than that. In practice though, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Continuing our culinary historical journey, there were two recipe books which appeared in the 14th Century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food on the tables of the rich people of that period. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe competed to offer the most exotic meals, and as a consequence, cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were in great demand, mostly as a result of more people being able to read, people having more spare time and having more disposable income. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Barbecued Beef Brisket From The Smoker recipe.
