NANCY'S BEEF BRISKET BAR-B-Q
4-5 pound beef brisket, trimmed (see my comments below)
2 teaspoons paprika
1 1/2 teaspoons salt
1/2 cup Better "Heinz" Ketchup
2 tablespoons vinegar
1/2 cup onion, chopped, 2 3/4 ounces
1 tablespoon Worcestershire sauce
1 1/2 teaspoons liquid smoke
1/2 teaspoon blackstrap molasses
3 tablespoons granular Splenda or equivalent liquid
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the paprika and 1 1/2 teaspoons salt then rub this mixture all over both sides of the meat. Put the meat in a 9x13" baking pan. I lined mine with heavy duty foil to save on clean-up. Combine the remaining ingredients and pour over the meat. Cover tightly with foil. Bake at 325º 3-4 hours.
Makes about 10 servings
Can be frozen
Per Serving: 420 Calories; 22g Fat; 50g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
This is Nancy's tweaked version of a Betty Crocker recipe. She cut back on the vinegar and added the molasses and sweetener as well as a few more subtle changes. I decided to try the recipe using a pot roast instead of a brisket. The roast I used only weighed about 3 pounds so I cut all of the ingredients by half. I still roasted it for the full 4 hours though and I think it could have even gone as long as 5 hours. The smell of this roasting in the oven will about drive you crazy it smells so good. This is similar to my Oven-Smoked Brisket but the smoky flavor isn't quite as intense. Woody's Cook-in' Sauce is very concentrated and smoky. I may try this recipe again and use 2 teaspoons of liquid smoke. I think that this recipe would work very well in a slow cooker.
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