It'S Not A Secret Brisket

• 1 (4 -8 lb) beef brisket (trimmed)
• 1 tablespoon garlic salt
• 1 tablespoon celery salt
• 1 tablespoon creole seasoning (I prefer Tony Cachere's but any will do)
• 1 tablespoon black pepper
• 1 tablespoon onion salt
• 1 (4 ounce) bottle liquid smoke
• 1 oven cooking bag, appropriately sized according to weight

1. Heavily coat all sides of the meat with the seasonings.
2. Place fat side DOWN in oven bag.
3. Pour liquid smoke into bag and over meat.
4. Seal bag and allow to marinate overnight.
5. Place fat side UP in pan, cook at 325 degrees for 4 hours for smaller brisket, longer if 8 lbs. Test with fork through the bag, should be easily pierced and tender, with no blood oozing.
6. Allow to rest 10- 20 minutes outside oven. ALWAYS cut brisket against the grain.
7. Serve and enjoy!

beef brisket, garlic salt, celery salt, creole seasoning, black pepper, onion salt, liquid smoke, cooking

Taken from www.food.com/recipe/its-not-a-secret-brisket-239871 (may not work)