Barbecue Brisket(From The Parsonage Kitchen)

• 5 or 6 lb. brisket
• onion salt
• Worcestershire sauce
• pepper and salt
• 3 oz. commercial liquid smoke
• 6 oz. barbecue sauce
• celery salt
• garlic salt

1. Place meat in baking dish; pour over the liquid smoke. Sprinkle meat with celery salt, onion salt and garlic salt to tenderize.
2. Cover tightly and let stand in refrigerator overnight. The next morning, sprinkle both sides with salt, pepper and Worcestershire sauce.
3. Leaving meat in the liquid smoke, cover the dish with foil and place in a 275u0b0 oven.
4. (Tuck foil around edge of dish, but not around meat.)
5. Bake 5 hours, then uncover.
6. Pour barbecue sauce over meat and continue baking for 1 more hour without cover.
7. Remove meat from dish and cool to slice.

brisket, onion salt, worcestershire sauce, pepper, liquid smoke, barbecue sauce, celery salt, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896892 (may not work)