724 Outdoors

7/24 Recipes
Submitted By:   Staff

For 40 years now, most folks have identified the Wood family for our involvement with Ranger Boats. But in more than a half-century of marriage to Forrest, we’ve been keeping busy with plenty of different occupations. But one of the mainstays for us has been the cattle business. Today, we still raise calves and devote a significant portion of our time to the honest, hard work that comes with providing beef for America’s families.
With beef being such a large part of our life, it’s only natural that I share with you one of my family’s favorite recipes. This Oven Barbecued Brisket recipe comes courtesy of my daughter, Donna, and is a favorite this time of year. Like all of you, we would love to be outside cooking on the grill or smoker, but sometimes the weather just won’t cooperate. So this recipe is just the thing to satisfy a large group (or a small one with plenty of leftovers) who wants to sink their teeth into barbecue – but without standing outside in the cold.
7-9 pound beef brisket
Instant Meat Tenderizer
1 1/2 cups hickory flavor barbecue sauce
1 1/2 tablespoons Worcestershire sauce
1 tablespoon minced onion
1 teaspoon Liquid Smoke
Garlic salt
Coarse ground black pepper
Trim excess fat and pierce sides of brisket with a fork. Sprinkle with meat tenderizer. Place in an ovenproof pan large enough for meat to lay flat. Blend remaining ingredients and pour over brisket. Cover tightly with a lid or plastic wrap, refrigerate at least 6 hours (preferably overnight). Remove plastic lid/plastic wrap and cover with aluminum foil or tight-fitting lid and bake at 300 degrees for 5 hours or until done. Slice across the grain of the meat to ensure tenderness.

Ranger Boats co-founder Nina Wood has compiled some her own favorite recipes and recipes from family and friends in a cookbook entitled Nina’s Favorite Recipes. Copies of the book are available for $9.95 plus $2.50 shipping. To order, call the Forrest L. Wood Outdoor Sports Gallery at (870) 453-3210
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