From the kitchen of Betty Moon

My mother-in-law, Betty gave me this recipe after serving it once when we were visiting Gregs’ parents in Lubbock.   I serve it for summer gatherings and last year I served it at the McWhorter Family Reunion.  My family ate every last bit of it and everyone of them asked for the recipe. Well, here it is!

I usually refrigerate all night and then cook next day.  If cooking a whole brisket, then I cook  it 5 – 8 hours. If I half the brisket, I usually cook 3 – 4 hours.  Brisket comes out very tender and yummy!  Great with coleslaw and beans.

brisket
1 tsp meat tenderizer
1 tsp garlic salt
1 tsp onion powder
1 tsp Montreal Steak Seasoning
2 tsp Liquid Smoke
2 – 3 tsp worcestershire sauce

Rinse and pat dry brisket.  Distribute all other ingredients evenly on each side. Wrap in foil and refrigerate for 8 – 12 hours.  Place in oven (with foil still on) and cook at 250 degrees (time to cook depends on size of brisket)