Description
This recipe is from the Hays House, an historic restaurant & tavern in Council Groves, Kansas – “serving townsfolk & travelers on the Santa Fe Train since 1857”. It was a favorite stop of Rhonda’s parents when visiting relatives.
Ingredients
Scale
- 5-lb beef brisket (or larger, the marinade can accommodate up to a 10-lb)
- 1 cup liquid smoke
- 1 cup soy sauce
- 1/3 cup celery seeds
- 1/3 cup black pepper
- 1/3 Worcestershire sauce
- 2 ½ tbsp granulated garlic or garlic powder
- 2 ½ tbsp onion salt
Instructions
- Place the brisket, fat side up, in a roasting pan lined with a large sheet of heavy-duty aluminum foil (enough to wrap the brisket).
- Mix together remaining ingredients and pour over the brisket. Fold foil up and seal. Place in refrigerator overnight (do not open).
- Place the pan in a 300-degree preheated oven and roast for approximately 6 hours, or until fork-tender.
- After removing from the oven, let the brisket rest before slicing.
- To serve, slice against the grain.
Notes
Tougher cuts of meat need time to cook to break down the connective tissues.
An important rule of thumb is “low and slow” when roasting brisket or other tougher cuts of beef (flank steak, etc.). For brisket, this means at temperature no higher than 300 degrees for 1 hour and 15 minutes per pound…or until it can easily be pulled apart with a fork. So, be patient, you will be rewarded!!