Oven Barbecued Brisket

• 4 pounds Beef Brisket
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Onion Salt
• 1/2 teaspoons Celery Salt
• 4 ounces, fluid Bottle Of Liquid Smoke, Reserve 3 Teaspoons
• 2 cups Ketchup
• 1/2 cups Vinegar
• 1/2 cups Sugar
• 1/2 cups Worcestershire Sauce

1. In a large Dutch oven, place brisket, sprinkle with spices and coat generously with liquid smoke.
2. Be sure to reserve 3 teaspoons of the liquid smoke for the sauce that will be made the next day.
3. Cover with foil and refrigerate overnight.
4. The next day, preheat oven to 250 degrees F.
5. In a saucepan, bring ketchup, vinegar, sugar, the reserved 3 teaspoons liquid smoke and Worcestershire sauce to a boil and simmer until sugar is dissolved.
6. Pour out the liquid smoke in the Dutch oven from the night before and discard.
7. Generously coat brisket with the barbecue sauce made above.
8. Cover and bake for five hours.
9. Slice and serve.

brisket, garlic, onion salt, celery salt, liquid smoke, ketchup, vinegar, sugar, worcestershire sauce

Taken from tastykitchen.com/recipes/main-courses/oven-barbecued-brisket/ (may not work)