Oven-Baked Beef Brisket Oven-Baked Beef Brisket Advocate staff photo by ARTHUR D. LAUCKA hot roll filled with a generous serving of sliced beef brisket slathered in barbecue sauce is a terrific choice for a casual get-together. Ednice Savoy Comments Advocate-tested recipe 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.