Brisket Roast With Sauce

Dottie Ferrington
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

Soak roast in liquid smoke several hours or overnight (optional). Season roast with celery salt, garlic, pepper, Worcestershire®, parsley, and sliced onion. Cook a 5 to 6 pound roast for 4 to 5 hours at 275 degrees in a covered pan. After done and cooled slightly, slice and serve with sauce.

SAUCE:
  • 1/2 cup catsup
  • 1/2 cup brown sugar
  • 1/4 cup wine vinegar
  • 1 jr. jar plum baby food
  • 1/2 medium onion, finely chopped
  • 1 or 2 Tbsp lemon juice
  • 1 tsp black pepper

Mix ingredients well. Cook until boiling making sure onions are cooked.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.