May 23, 2013 13:49 Vicki’s Barbecued Brisket Vicki’s Barbecued Brisket Vicki Brooks May 23, 2013 Comments Vicki’s Barbecued Brisket Serves 16-20. Recipe is by Vicki Brooks, of Baton Rouge. 2 tsps. Tony Chachere’s Original Creole Seasoning 1 tsp. celery salt 1 tsp. garlic powder 1 tsp. onion powder Market trimmed brisket (about 8 lbs.; trim excess fat) 1 (4-oz.) bottle Figaro’s Liquid Smoke Marinade 1 (12-oz.) bottle Worcestershire sauce. 2 cups Bull’s Eye Original or Hickory-Flavored BBQ Sauce 1. Combine Tony Chachere’s seasoning, celery salt, garlic powder and onion powder; rub over meat thoroughly. 2. Pour Figaro’s Liquid Smoke Marinade and Worcestershire over meat. Cover tightly with foil. Marinate all day or over night. Bake at 275 degrees for 8 hours. Don’t discard marinade. Allow to cool. Refrigerate meat and marinade; skim excess fat. 3. Slice brisket ¼ inch thick and 3 inches in length. Return reserved marinade and sliced meat to pan, cover with barbecue sauce. Seal tightly with foil. Bake at 350 degrees for 1 hour. Serve on buns.