1 (5 or 6 pound) beef brisket
Onion, garlic and celery salt
1 tablespoon liquid smoke
1/4 cup Worcestershire sauce
1 envelope onion soup mix
1 small bottle barbecue sauce
1. Marinate brisket in a mixture of the onion, garlic and celery salts and liquid smoke. Rub in well and poke holes in meat to help tenderize it. Marinate overnight or at least 3 hours.
2. Make a pouch of aluminum foil. Put meat in it and add salt and pepper to taste and Worcestershire sauce. Seal pouch well and bake at 275 degrees F for 4 to 6 hours.
3. Open pouch and put onion soup mix and small bottle of barbecue sauce over brisket. Seal pouch again and bake 1 hour longer.
4. Refrigerate for 1 hour before slicing across grain. After slicing, reheat in foil.
Onion, garlic and celery salt
1 tablespoon liquid smoke
1/4 cup Worcestershire sauce
1 envelope onion soup mix
1 small bottle barbecue sauce
1. Marinate brisket in a mixture of the onion, garlic and celery salts and liquid smoke. Rub in well and poke holes in meat to help tenderize it. Marinate overnight or at least 3 hours.
2. Make a pouch of aluminum foil. Put meat in it and add salt and pepper to taste and Worcestershire sauce. Seal pouch well and bake at 275 degrees F for 4 to 6 hours.
3. Open pouch and put onion soup mix and small bottle of barbecue sauce over brisket. Seal pouch again and bake 1 hour longer.
4. Refrigerate for 1 hour before slicing across grain. After slicing, reheat in foil.
