Baked Brisket

• about 3 to 3 1/2 lb. brisket
• 1/2 tsp. salt per lb. of meat
• 1/8 tsp. coarse ground pepper per lb.
• 1 tsp. dried minced onion per lb.
• 1/8 tsp. garlic powder per lb.
• 1/2 tsp. Accent per lb. (optional)
• 2 Tbsp. Kitchen Bouquet per 3 lb. of meat

1. Add small amount (enough to make a paste) of water.
2. Mix all ingredients together (except the meat) to make a thick paste.
3. Pat the mix over all sides of meat.
4. Wrap in foil once, then wrap again in heavy foil.
5. Be sure to seal the foil well each time. This may be done the day before use or it may be frozen.
6. Thaw before cooking.
7. On day it is to be eaten, bake in 325u0b0 oven for 3 hours.
8. Allow to rest 10 to 15 minutes before slicing in thin slices (across the grain of meat).
9. Serve with the juices from the meat.
10. Serves 6 to 10.

brisket, salt, coarse ground pepper, onion, garlic powder per, accent per, kitchen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496845 (may not work)