Big Bertha Smoked Brisket

• 10 to 12 lb. whole brisket
• seasoned salt
• garlic salt
• onion salt
• hickory smoke salt
• celery salt
• 2 medium onions, chopped
• 1 (4 oz.) bottle liquid smoke
• Worcestershire sauce
• your favorite barbecue sauce

1. Place brisket on four (crisscrossed) sheets of heavy-duty tinfoil.
2. Liberally season with salts and cover with chopped onion.
3. Pour liquid smoke over entire brisket.
4. Wrap up in foil and refrigerate overnight.
5. Before cooking, pour off the liquid smoke and douse with Worcestershire.
6. Cover back up in foil and bake at 275u0b0 for 5 hours.
7. Uncover, pour some of the barbecue sauce over the brisket and bake 1 more hour.
8. Remove from oven and let sit 15 to 30 minutes before slicing.
9. Serve sliced with your favorite barbecue sauce.
10. Leftovers can be chopped for barbecue sandwiches.

brisket, salt, garlic, onion salt, hickory smoke salt, celery salt, onions, liquid smoke, worcestershire sauce, your favorite barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346815 (may not work)