Barbeque Beef Brisket

I got this recipe from Justin's aunt and grandma... It is so good! so the names you see are from their families. They emailed me the recipe and notes and I just copied and pasted it here to share with everyone else because it is so good.

Barbeque Beef Brisket (Beryl)

4-6 lb beef brisket
Lawry’s Seasoned Salt
Worcestershire Sauce
Onion
Brown sugar
Barbeque sauce (boughten or home made)

3-5 lb Beef Brisket-fat side up, coat with Lawry’s season salt and rub in. Sprinkle Worcestershire sauce on top. Slice onion and place onion slices on top. Then wrap in aluminum foil (double wrap) and place in 9x13 pan. Bake at 250°F all night (8-12 hours). Cool. Drain meat juice into Measuring cup or bowl, because you need it. Slice the fat off the top, then slice Brisket. Place in new aluminum foil (double) and pour the following mixture over sliced brisket: ¾ cup meat juice, ¾ cup brown sugar, ¾ cup barbeque sauce. Wrap up brisket with aluminum foil, place in 9x13 pan and return to oven for 30 min- 1 hour at 350°

Serve on buns for sandwhiches.

NOTE: The original recipe calls for a brisket 4-6 lbs—(but you can use recipe for 3-6 lbs) the only difference with a smaller piece of meat is to cut down the amount of juice mixture--it doesn't matter how much as long as it is equal quantities of brown sugar, juice and barbeque sauce. I have also done it without barbeque sauce for Pete--he liked it without --just juice--so that's an option too-----the reheating with the juice is supposed to be 350 degrees for 1/2 hour but that really isn't important either as long as the tin foil is really sealed up.


Robyn’s homemade barbecue sauce:
barbeque sauce
1 lb. brown sugar
1 small bottle(14 oz.) ketchup
1/2 ketchup bottle of water
1 (10oz.) bottle 57 sauce
1 (5oz.) bottle A-1 sauce
1 (5oz.) bottle worchetershire sauce
1 TBSP liquid smoke
1 tsp thyme
1/2 tsp garlic powder
dash tobasco
Mix together and store in fridge for up to 3 months-(actually, everything should be sterile and I store it in a covered jar, so it could stay longer)
(enough for 10 lbs. of ribs)

Tortilla Soup

Chicken Tortilla Soup
(feel free to change this how you want or cut itdown, it turns out different every time) first time I made this, it took 1 ½ hours start to finish to make, that included chopping the veggies, and frying the chicken

Bring 5-6 qts of water to a boil in a large kettle (really large). (I used 5 qts)
Add 2c. chopped celery,
2 c. chopped carrots, and (I used 3 cups)
1 small-medium chopped onion(can add more or less depending on your love of veggies). (chop them small)
Boil for 20 minutes

On the side fry up
2 lbs of chopped chicken with a (chop chicken small)
small to medium onion chopped.
When almost done, season the chicken very strongly (almost black) with chili powder and ground cumin. You can add a little bit of black pepper if you like.
(I used: 1 Tbsp+ chili powder, 1 tsp+ cumin. It wasn’t too spicey, so if you want it spicey, add more.)

In a bowl mix:
3/4c. butter,
1 3/4 c. flour,
5 oz of instant chicken buillon (can add more or less to taste), (I used 1-2 Tbsp Wylers chicken granules)
Add 1c. water to thin to a paste.

Add this paste to the water and veggies. Let boil for 1 minute while stirring with a whisk.

Add 1 jar of cheeze whiz, and
1 block of velveeta cheese (or enough to suit your need for cheese flavoring).
Keep stirring with a whisk until cheese is melted into soup.

Add the chicken mixture with all the spices. Mix together and serve with tortilla chips. (or crush tortilla chips into your bowl of soup)

Remember, when you add cheese, make sure you are using low heat, otherwise the cheese will burn!

Next time I think I’m going to double the veggies I put in, or I’ll cut the entire recipe in half, except for the veggies.

I might also add more/different veggies next time. (potatoes? Or maybe a tiny bit of cauliflower?)

I got this recipe from Bethany who got it from a friend of hers. Recipe from her in black, with my notes in red.