Barbecued Beef Brisket From The Smoker Recipe

• 4 lb Beef brisket
• 1/2 c. Barbecue sauce
• 1/4 c. Worcestershire sauce
• 1 tsp Liquid smoke
• 1 tsp Garlic pwdr
• 1 tsp Onion pwdr
• 1 tsp Fresh cracked black pepper
• 1/2 tsp Celery salt

1. Trim fat off brisket.
2. Combine barbecue sauce, Worcestershire sauce and liquid smoke.
3. Place brisket on center of a large piece of tin foil.
4. Pour barbecue sauce mix over both sides of brisket.
5. Combine remaining ingredients and sprinkle over both sides; wrap brisket tightly with two more sheets of tin foil turning the wrap 90 degrees after each wrapping.
6. This will help keep the juices from seeping out.
7. Chill over night turning over at least once.
8. Remove from refrigerator at least 2 hrs before smoking.
9. Smoke for 5 hour

brisket, barbecue sauce, worcestershire sauce, liquid smoke, garlic, onion, pepper, celery

Taken from cookeatshare.com/recipes/barbecued-beef-brisket-from-the-smoker-78419 (may not work)