Barbecued Beef Brisket

• 6 to 8 lb. lean boneless brisket
• 1 (4 oz.) bottle liquid smoke
• garlic salt to taste
• onion salt to taste
• celery salt to taste
• Worcestershire sauce to taste
• salt and pepper to taste
• 1 (14 oz.) bottle Heinz catsup
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 3 cloves garlic
• 1 (14 oz.) catsup bottle of water
• 3/4 Tbsp. Worcestershire sauce
• 1/8 tsp. cayenne pepper
• 1/4 tsp. liquid smoke
• 1/2 tsp. vinegar
• 1/4 tsp. pepper
• 1/2 Tbsp. A.1. sauce
• 1/2 c. brown sugar

1. Place meat in a long, shallow pan.
2. Cover with liquid smoke and sprinkle generously with garlic salt, onion salt and celery salt. Refrigerate overnight.
3. Sprinkle generously with Worcestershire sauce, salt and pepper.
4. Cover with foil and bake at 275u0b0 for 5 hours (drain).
5. Combine remaining ingredients to make barbecue sauce and simmer 30 to 40 minutes.
6. Cover brisket with barbecue sauce and bake 1 more hour at 325u0b0 to 350u0b0.
7. Cool before slicing.

brisket, liquid smoke, garlic salt, onion salt, celery salt, worcestershire sauce, salt, catsup, salt, dry mustard, garlic, catsup, worcestershire sauce, cayenne pepper, liquid smoke, vinegar, pepper, sauce, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69979 (may not work)