1 cup soy sauce
2 tablespoons lemon juice
2 cloves garlic, minced
1 (14 oz.) can beef broth
Mix soy sauce, lemon juice, garlic and beef broth together in a medium bowl. Place brisket in a large container or Ziploc bag and pour marinade over. Refrigerate overnight. Pour off marinade and wrap the brisket in three or four layers of heavy duty aluminum foil; place in a roasting pan. Cook at 325 degrees for 5 hours, or alternately, at 275 degrees for 6 hours. Serve with the pan juices or BBQ sauce.
I made this for Father's Day, thinking I would have leftovers for the next meal. Nope. My husband nearly ate the whole thing himself, and kept raving about how good it was. I went with the lower temperature and longer cooking time and the brisket came out moist and flavorful. The original recipe did call for garlic salt, but I used fresh minced garlic instead. The leftovers would make great sandwiches . . . if you have any leftovers.
Who Dished It Up First
I got this recipe from my good friend and former college roommate, Katy. Thanks Kate. We loved it.