Barbecue Brisket

• 5 to 6 lb. brisket
• 4 oz. liquid smoke
• 1/3 c. Worcestershire sauce
• 1 tsp. each garlic, onion and celery salt
• salt and pepper
• brown sugar
• 1/2 c. sweet pickle juice
• 2 Tbsp. flour
• 6 oz. Open Pit barbecue sauce or any smoky barbecue sauce of your choice

1. On the first day, marinate brisket overnight in refrigerator in liquid smoke (I like Wright's), Worcestershire sauce, garlic, onion and celery salt.
2. On the second day, do not pour off marinade.
3. Sprinkle with salt, pepper, brown sugar and sweet pickle juice.
4. Put foil over pan and bake covered at 250u0b0 for 5 to 6 hours.
5. Cool and refrigerate overnight.
6. On the third day, spoon off fat.
7. Remove brisket and slice thinly across grain.
8. Replace in baking pan.
9. Mix flour and barbecue sauce with marinade mixture.
10. Pour over brisket.
11. Cover and bake 1 hour at 250u0b0.
12. You may wait as many as three days to slice and bake brisket.
13. Freezes well.

brisket, liquid smoke, worcestershire sauce, garlic, salt, brown sugar, sweet pickle juice, flour, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989665 (may not work)