Barbecue Brisket 2


5-6 lbs. beef brisket

3/4 tsp. celery salt

3 tbsp. liquid smoke

3/4 tsp. dehydrated onion

3/4 tsp. garlic salt

2 tbsp. Worcestershire sauce


Mix liquid smoke, Worcestershire sauce and spices; pour over meat and wrap brisket in foil. Store in refrigerator overnight. Cook sealed in foil for 5 hours at 250 degrees. Drain off grease. Slice 1/4 inch thick and cover with barbecue sauce and cook uncovered for one more hour at 300 degrees.


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