I doubled this recipe as we were having company over for steak & the sauce as a spray just wasn't that wonderful, but since I had made so much of it, I kept it in the frig.
A week later, I wanted to slow cook a 5-6 pound trimmed brisket & wanted marinade for it. I thought I'd try this as it really had time for the flavors to blend & it had a great aroma when I re-opened it.
I placed the brisket in a baking pan, made small stabs deeply (against the grain) in the meat & inserted halved garlic cloves in the slits. I did add more Worchestershire to the already prepared sauce as we like the spiciness, poured this over the brisket & covered the top with freshly grd pepper. I foiled the top of the pan tightly & placed it in the frig overnight.
The next day, I took the pan from the frig awhile to remove the chill, cooked the brisket in a 300 F oven for 2 1/2 hours. It smelled great cooking. It tasted like it had been smoked outside!
I set on the counter for about 30 minutes then sliced the brisket thinly, at an angle, getting little slices of garlic embedded in many slices of meat. I strained the juices from the pan & kept it warm. Everyone was spooning this on their servings! No sauce went to waste & the leftover brisket was just as awesome the next day!
Will give the spray technique another try, only will make it about a week ahead of the time I'm going to use it. Thanks!
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I doubled this recipe as we were having company over for steak & the sauce as a spray just...