Smoky and Spicy Oven Roast Brisket by Elnora Falk

Smoky and Spicy

Oven Roast Brisket

This recipe is from our good friend, Dale Falk. He got it from his mother, Elnora, whom everyone just called Norie, when he went south for a visit many years ago. The recipe was passed around a bit before we got hold of it. It has been a favorite ever since. Dale doesn’t remember just when he first had this dish or where it came from but he is sure it has been enjoyed by the family for a lot of years. Elnora...people called her Norie.

Preparation: 6 hours over 2 days Heirloom Recipe
Serves 4 to 6 persons Dale Falk
  • 3 to 4 pound beef brisket
  • 1 teaspoon garlic salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons salt
  • 2 tablespoons Liquid Smoke
  • 1 teaspoon onion salt
  • 2 teaspoons celery seed
  • 2 teaspoons Worcestershire Sauce
  1. Remove brisket from butcher’s wrapping. Rinse under running water. Pat dry with paper towels. If the fat layer is more than 1/4-inch thick, trim with filet knife. Recipe as given is adequate for up to a 4 pound brisket. If the brisket is heavier, double recipe for marinade.
  2. Use glass or stainless implements. Make a paste of the marinade ingredients. Rub the paste over the brisket and cover thoroughly. Wrap air-tight in a double layer of foil with the fat side down. Place in the refrigerator and marinate for 12 to 24 hours.

  3. Bake in a 250°F. oven, fat side up, for 5 hours. Remove from the foil and allow to stand for a short time before carving. The brisket is overly tender when fresh from the oven but becomes firmer when standing or after refrigeration.

  4. Serve with a fresh tossed green salad, mashed potatoes, a side vegetable and hot biscuits fresh from the oven.
  5. Thin slice, garnish, wrap and take to your next pot luck and it will be the hit of the party.
  6. Left overs make an excellent sandwich with biscuits or homemade rolls.

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Latest revision done September 2014
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