Yield: 6

Brisket and Rosemary New Potatoes...

Brisket And Rosemary New Potatoes 21

Ingredients

  • Brisket
  • 1 beef brisket, if it's a large piece, I have it cut in half
  • 2 Tbsp liquid smoke
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 tsp celery salt
  • Rosemary New Potatoes
  • 10-12 red new potatoes
  • 1 Tbsp olive oil
  • 2 Tbsp fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Brisket:
  2. Preheat oven to 275 degrees.
  3. Layer 3 sheets of foil, lay brisket in center; fat side down.
  4. Combine all ingredients in small bowl, rub spice mixture on top.
  5. Fold foil down (see photo tutorial), fold edges in.
  6. Place on cookie sheet. Bake for 5-6 hours.
  7. Allow meat to rest for at least 15 minutes, will shred easily!
  8. Rosemary New Potatoes:
  9. Preheat oven 425 degrees.
  10. Wash and chop potatoes.
  11. Place in a medium bowl, drizzle with olive oil and toss.
  12. Dice rosemary, add to bowl, toss. Add salt and pepper, toss.
  13. Place on sprayed cookie sheet.
  14. Bake 20-25 minutes or until lightly golden, stirring twice.