Barbecued Brisket

Barbecued Brisket


1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle liquid smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy−duty aluminum foil

Line a 12 x 9−inch or larger baking dish with heavy−duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat−side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts
over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.

Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold.

Slice meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook an additional 30 to 45 minutes in a 300 degree F oven
until warm.

Yields 8 to 10 servings.

B-man :wink: