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. Show caption
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.

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.