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  Kathy pitts' brisket
 
Yield: 1 Brisket
 
3 lb Brisket trimmed of -almost all fat and -silvery covering      3 tb Liquid smoke marinade (we used Figaro's)
3 tb Worcestershire sauce      1 Serrano pepper seeded And cut into fine slivers
3 The white part of 2-3
 -green onions cut into -fine slivers Lots of paprika lemon Pepper for a barbecue rub Marinate the brisket in a mixture of the liquid smoke and Worcestershire sauce for 2-3 hours. Remove from the marinade and cut slits all over the exterior of the meat. Insert slivers of onion and serrano pepper in the slits. Cover the brisket with a VERY liberal coating of paprika and lemon pepper. Wrap securely in heavy duty aluminum foil (use a drug-store wrap to prevent leakage). Place the brisket in an ovenproof rimmed dish (we used our trusty cast iron skillet) and place in a preheated 250 degree (F) oven for at least 16 hours. After the first 12-14 hours you may unwrap the brisket briefly and ladle out some of the accumulated juices for use in your own homemade barbecue sauce. Kathy in Bryan TX

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