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Traditional Beef Brisket
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|10 lb whole Beef Brisket, (untrimmed)|
|2 cans beef consomme or beef broth|
|1/2 cup fresh lemon juice|
|1 1/2 cups soy sauce|
|5 cloves garlic, chopped|
|2 tablespoons liquid smoke|
- Combine all ingredients except brisket in a large heavy roasting pan. When mixed add the brisket fat side up. Cover with plastic wrap and marinate for at least 24 hours.
- After marinating, remove plastic wrap and cover with aluminum foil place pan in a 300 degree F oven for approximately 6 to 8 hours. Test with a fork to make sure this is very tender and pulls apart easily.
- When cooked thoroughly remove from oven and move brisket to a cutting board. Remove the fat cap on top of the brisket and as much of the solid fat as possible.
- Shred the brisket or you may slice against the grain. Return brisket to the pan juices. More of the fat will rise to the top of the juices and you can remove easily with a spoon.
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