Oven-Baked Beef Brisket
Serves 6 to 8. This is a recipe Ednice Savoy shared with me years ago.
4 to 6 lb. whole-beef brisket, trimmed
1 (4-oz.) bottle liquid smoke
Garlic salt to taste
Celery salt to taste
2 large onions, chopped
About ½ cup Worcestershire sauce
1 (6-oz.) bottle barbecue sauce
1. In large Dutch oven or roasting pan, pour liquid smoke over brisket. Season heavily with garlic and celery salts. Add the chopped onion. Cover with foil. The liquid smoke is very pungent, so cover tightly with the foil. Refrigerate overnight.
2. Before cooking, pour off the liquid smoke. Douse the meat with Worcestershire sauce. Cover and place in preheated 275-degree oven for 4 hours.
3. After 4 hours, uncover; pour off most of the liquid. Pour barbecue sauce over the meat. Continue baking, uncovered, for 1 more hour at 275 degrees.
4. Carve across the grain in thin slices or chop finer for sandwiches if desired.