| brisket |
| liquid smoke |
| garlic salt |
| onion salt |
Rub both sides of brisket with liquid smoke. Wrap in foil and refrigerate overnight.
Take out and sprinkle both sides with garlic salt and onion salt. Bake at 300° until brisket reaches an internal temperature of 185° (usually 3–4 hours), then remove from oven and wrap in foil for 15 minutes. Let cool and refrigerate at least 4 hours, preferably overnight.
Pour sauce (below) over sliced meat and bake 30 to 40 minutes at 350°, or just until reheated.
Must be made ahead.
| 3 T. brown sugar |
| 1/2 c. water |
| 2 dashes salt and pepper |
| 1 T. dry mustard |
| 6 T. butter |
| 14 oz. catsup |
| 2 T. liquid smoke |
| 4 T. Worcestershire sauce |
| 2 t. celery seed |
Combine and cook 2 minutes.