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brisket liquid smoke garlic salt onion salt celery salt Worcestershire sauce salt catsup salt dry mustard garlic catsup Worcestershire sauce cayenne pepper liquid smoke vinegar pepper sauce brown sugar
Viewed: 38 - Published at: 3 years agoIngredients
- 6 to 8 lb. lean boneless brisket
- 1 (4 oz.) bottle liquid smoke
- garlic salt to taste
- onion salt to taste
- celery salt to taste
- Worcestershire sauce to taste
- salt and pepper to taste
- 1 (14 oz.) bottle Heinz catsup
- 1/2 tsp. salt
- 1/2 tsp. dry mustard
- 3 cloves garlic
- 1 (14 oz.) catsup bottle of water
- 3/4 Tbsp. Worcestershire sauce
- 1/8 tsp. cayenne pepper
- 1/4 tsp. liquid smoke
- 1/2 tsp. vinegar
- 1/4 tsp. pepper
- 1/2 Tbsp. A.1. sauce
- 1/2 c. brown sugar
Method
- Place meat in a long, shallow pan.
- Cover with liquid smoke and sprinkle generously with garlic salt, onion salt and celery salt. Refrigerate overnight.
- Sprinkle generously with Worcestershire sauce, salt and pepper.
- Cover with foil and bake at 275° for 5 hours (drain).
- Combine remaining ingredients to make barbecue sauce and simmer 30 to 40 minutes.
- Cover brisket with barbecue sauce and bake 1 more hour at 325° to 350°.
- Cool before slicing.
