How to Use Liquid Smoke on a Brisket

Liquid smoke gives beef brisket the flavors of slow smoking on the barbecue without the long wait. Liquid smoke is made by condensing the moist smoke from burning hardwood. Add liquid smoke to your marinade and baste the brisket as it cooks in the seasoning blend for a double dose of smoke flavor. Your friends and family will think you spent hours tending to the grill when they taste the robust flavor of your liquid-smoked brisket.

Things You'll Need

• 5-pound beef brisket
• Sharp knife
• Paper towels
• Roasting pan
• 1 cup barbecue sauce
• 1/4 cup liquid smoke
• 1/4 cup Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• Aluminum foil
• Refrigerator
• Preheated 275-degree oven
• Basting brush
• Meat thermometer
• Tongs
• Cutting board
• Knife

Instructions

1. Trim all the surface fat from the brisket with a sharp knife. Pat the entire brisket dry with paper towels.

2. Place the brisket in a roasting pan and add the liquid smoke, your favorite barbecue sauce, Worcestershire sauce, garlic powder and freshly ground black pepper.

3. Rub the marinade into the surface of the meat with clean hands.

4. Cover the brisket with aluminum foil and place the roasting pan in the refrigerator to rest overnight or for at least six hours.

5. Place the covered roasting pan in the center of a 275-degree preheated oven.

6. Baste the brisket every hour by dipping a basting brush into the marinade in the roasting pan and thoroughly brushing the surface.

7. Test the internal temperature of the brisket after five hours of roasting and remove the meat when it reaches 160 degrees.

8. Lift the brisket from the roasting pan with tongs and place it on a cutting board to rest for ten minutes before slicing to serve.

Tips & Warnings

• Some brands of liquid smoke are more powerful than others. Adjust the amount used to your personal taste.

References

• Grandma's Cookbook: Kitchen Tested Recipes: Texas Oven Brisket
• Brisket in Liquid Smoke