CHEF JEFF — ONE BYTE AT A TIME: Texas Brisket

Consider this entree if you’re hosting a Super Bowl XLV party.

Texas Brisket

5-pound beef brisket, well trimmed

Meat tenderizer

1 cup Worcestershire sauce

1 4-ounce bottle Liquid Smoke

Line large baking dish with two layers of foil. Place brisket in foil. Sprinkle lightly with meat tenderizer. Pour Worcestershire sauce and Liquid Smoke over brisket. Wrap brisket in foil and place in 275- to 300-degree oven and cook overnight, about 7 to 8 hours.

In the morning pour off liquid and set aside the liquid. Slice brisket and return to baking dish, cover and place in refrigerator so fat will harden. Once hardened, remove fat.

Pour saved liquid over brisket and return to refrigerator.

About 45 minutes before serving, place covered brisket and liquid in oven at about 350 degrees to heat.

Serve with barbecue sauce, if desired.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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