Barbecued Brisket


6 - 7 lb. Brisket
4 tbs. liquid smoke
onion salt
garlic salt
barbecue sauce (see Below)
heavy duty aluminium foil


Day one: Place brisket on generous sheet of heavy duty aluminium foil. Rub 2 tbs. liquid smoke and salt on one side of brisket. Turn brisket over and again rub 2 tbs. liquid smoke and salt on other side of brisket. Wrap in foil and refrigerate overnight.

Day two:: Remove brisket from refrigerator and unrap foil. Generously sprinkle onion and garlic salt over brisket. Turn Brisket over and again sprinkle onion and garlic salt on remaining side. Rewrap foil tightly and bake at 300° - 325° oven for about 5 hours. Remove from oven and cool completely. Refrigerate overnight before slicing.

Day three: Remove baked brisket from foil. Slice brisket into thin slices (removing any fat) and place in large pan. Pour barbecue sauce over sliced brisket, cover and heat in oven before serving.

Barbecue Sauce:
1½ tbs. brown sugar
½ bottle catsup
¼ cup water
1 tbs. liquid smoke
2 tbs. worchestershire sauce
1½ tsp. dry mustard
1 tsp. celery seed
3 tbs. real butter
Salt & Pepper
Cook sauce for 2 min before pouring over meat