Aunt Hul'S Baked Brisquet

• 1 beef brisquet
• 1 teaspoon celery salt
• 1 tablespoon paprika
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 1 tablespoon parsley flakes
• 1 tablespoon garlic salt
• 1 onion, small, minced
• 1 bottle ketchup
• 3 tablespoons butter
• 1 teaspoon celery seed
• 1 1/2 tablespoons brown sugar
• 1 1/2 teaspoon liquid Barbecue Smoke
• 2 tablespoons Worcestershire sauce

1. Trim off fat from brisquet. Sprinkle with celery salt, paprika, nutmeg, cloves, and parsley flakes. Rub in well. Close tightly in foil. Keep in refrigerator overnight. Just before baking, sprinkle with garlic salt and minced onion on top. Bake in tightly covered roaster for 2 hours at 300 degrees. Let cool. Slice. Put in roaster in layers, covering each layer with barbecue sauce. Cover pan tightly. Bake at 250 degrees for 3 hours.
2. Barbecue Sauce: Mix ingredients. Don't cook. Makes enough sauce for a 6 pound brisket.

beef, celery salt, paprika, nutmeg, cloves, parsley flakes, garlic salt, onion, ketchup, butter, celery, brown sugar, barbecue smoke, worcestershire sauce

Taken from www.epicurious.com/recipes/member/views/aunt-huls-baked-brisquet-5b9d681e235f7606710f08e5 (may not work)