Jewish Texas Barbeque Beef Brisket
Traditionally, Ashkenazi Jews used brisket because it was one of the less expensive cuts of beef. Since the times of old Europe, different American Jews have adapted the traditional recipe to include the tastes of the US. Use this recipe to bring some Texas into your Rosh Hashannah, Shabbat, or Purim meal. For spices to add to your brisket, click here


·         4 pounds beef brisket
·         salt to taste
·         1 teaspoon freshly ground black pepper
·         1 teaspoon garlic powder
·         1 cup barbecue sauce
·         1 cup water


Preheat oven to 325 degrees F. Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan. Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound. 

Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer. 

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