3-4 lb Brisket, trimmed
Accent Meat Tenderizer (in the spice aisle)
1 regular-size bottle BBQ sauce (any kind)
2 Tbsp Liquid Smoke
1 tsp garlic powder
1 tsp onion powder
2 tsp celery seed
4 tsp Worcestershire Sauce
1 tsp salt
2 tsp black pepper* (see note)
Spray a 9 x 13 glass pan with cooking spray. (I have used a metal pan before and the sauce burned.) Place brisket inside the dish and prick with a fork. Sprinkle liberally with Accent.
Pour BBQ sauce into a large jar. Add the rest of the ingredients, place the jar lid on, and shake until well combined. *Use half the pepper if you don’t want it spicy. Surprisingly, this makes it hot. Pour over brisket. Cover with foil and place in the refrigerator to marinated 1-2 days.
Preheat oven to 275 degrees F. Place brisket with foil still on it in the oven and let it bake for 4 – 4 1/2 hours.
Remove from oven and take the foil off. Allow to cool. Pour the BBQ sauce and juices into a jar. Slice the brisket (electric knife works great) and pour about 1 cup of the sauce over the brisket.
Serve immediately with more sauce on the side or cover with a double-thickness of foil and refrigerate the brisket and sauce for reheating when ready to serve.
1 can LeSeuer Peas, cold, drained well
1-2 Tbsp diced onion
¼ cup American or Cheddar cheese, cubed small
1 tsp sugar
¼ cup Miracle Whip, or to taste
Put the can of peas in the fridge overnight. If I know I’ll be making this, I just store the can of peas in the fridge instead of storing it in the pantry. That way I can make the pea salad at a moment’s notice and not have to wait for it to chill.
Layer these ingredients in a medium bowl but DO NOT MIX. Cover and refrigerate until ready to serve. Just before serving, mix well.
^Mashed Potato Recipe ^
I made home-made rolls yesterday too.