Rose Bacon's Smokey Flint Hills Brisket

Second of two brisket recipes from an article about a couple that raise cattle in one of the few native prairie grass areas in KS.


1 bottle Liquid Smoke
3 tbsp. Worcestershire sauce
2 tsp. Lawry’s Seasoned Salt
5-6 lb Brisket, trimmed

Combine the Liquid Smoke, Worcestershire sauce and seasoned salt in a large bowl. Add the brisket and thoroughly coat. Cover with the bowl with tinfoil and refrigerate overnight.

Place a rack in the center of the oven and preheat the oven to 250° F.

Lay the brisket in a roasting pan then add the marinade and all the accumulated juices. Cover the roasting pan with a fitted top or heavy-duty aluminum foil. Place the pan in the oven and braise the brisket for five to six hours, at which point it should be fork tender. Remove the roasting pan from the oven and let the brisket rest for 10 minutes. Use a carving knife to cut the meat against the grain into thin slices. Serve warm in the gravy that accumulated during the long slow braise.