Zippy Barbecued Beef Brisket

• 1 cup ketchup
• 3 celery ribs, finely chopped
• 1/2 cup water
• 1/2 cup cider vinegar
• 1/4 cup butter, cubed
• 1/4 cup Worcestershire sauce
• 3 bay leaves
• 2 tablespoons finely chopped onion
• 1 tablespoon paprika
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon chili powder
• Dash pepper
• 2 tablespoons Liquid Smoke, optional
• 1 tablespoon teriyaki sauce
• 2 teaspoons celery seed
• 2 teaspoons pepper
• 1 teaspoon each salt, garlic salt and onion salt
• 1 fresh beef brisket (about 5 pounds)

1. For barbecue sauce, in a large saucepan, combine the first 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. Strain sauce, discarding bay leaves and vegetable pulp; set aside.
2. For marinade, in a large resealable plastic bag, combine the Liquid Smoke if desired, teriyaki sauce, celery seed, pepper, salts and 1 cup reserved barbecue sauce. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining barbecue sauce.
3. Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased 15x10x1-in. baking pan. Bake at 325u0b0 for 3-4 hours or until meat is tender.
4. Remove brisket to a serving platter; let stand for 15 minutes. Reheat reserved sauce. Thinly slice meat across the grain. Serve with sauce.

ketchup, celery, water, cider vinegar, butter, worcestershire sauce, bay leaves, onion, paprika, garlic, sugar, chili powder, pepper, liquid smoke, teriyaki sauce, celery, pepper, salt, fresh beef brisket

Taken from www.tasteofhome.com/recipes/zippy-barbecued-beef-brisket/ (may not work)