Oven Barbecued Beef Brisket

• 1 (3 to 4 lb.) beef brisket, trimmed of excess fat
• 1 Tbsp. liquid smoke
• 2 Tbsp. Worcestershire sauce
• garlic salt, onion salt and celery salt to taste
• 2 c. bottled barbecue sauce

1. Mix liquid smoke, Worcestershire sauce and salts together. Pierce top of brisket in several places.
2. Sprinkle liquid smoke mixture over brisket.
3. Wrap brisket in an airtight foil envelope leaving some air space between foil and brisket on top and sides. Place in a dripper pan and refrigerate 24 hours.
4. Take brisket directly from fridge to oven (preheated to 275u0b0).
5. Cook for 5 hours.
6. Open foil and pour barbecue sauce on top of the brisket. Close foil and bake brisket 2 hours longer or until it is fork-tender.
7. Cut brisket in slices across the grain.
8. Skim off excess fat from drippings and discard.
9. Serve brisket slices with sauce to be spooned over them.
10. Great reheated in sauce!

beef brisket, liquid smoke, worcestershire sauce, garlic salt, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811602 (may not work)