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beef brisket liquid smoke celery salt onion salt garlic salt Worcestershire sauce salt barbecue sauce
Viewed: 22 - Published at: 8 years agoIngredients
- 5 to 6 lb. beef brisket
- 3 oz. liquid smoke
- celery salt to taste
- onion salt to taste
- garlic salt to taste
- Worcestershire sauce to taste
- salt and pepper to taste
- 6 to 8 oz. barbecue sauce
Method
- At least 8 hours before cooking, place brisket in baking dish and pour liquid smoke over meat.
- Generously sprinkle each side of brisket with celery salt, onion salt and garlic salt.
- Refrigerate, covered, at least 8 hours, but can be refrigerated up to 5 days. Allow at least 5 hours for baking.
- When ready to bake, sprinkle both sides of brisket with small amount of Worcestershire sauce. Add salt and pepper to taste.
- Bake, covered, in a 275° oven 5 hours or in a 175° oven for 8 to 10 hours.
- Cool and slice.
- Cover with barbecue sauce.
- Reheat before serving.
- Serves 10 to 12.
