Hickory Smoked Brisket

• 4 to 5 lb. beef brisket
• 1/4 c. liquid smoke
• 1/2 tsp. each: celery salt, onion salt and garlic salt
• 1 (4 to 5 lb.) beef brisket
• 1/2 tsp. onion salt
• 1/2 tsp. celery salt
• 1/4 tsp. garlic powder
• 2 Tbsp. liquid smoke
• 1/4 c. plus 2 Tbsp. Worcestershire sauce (use some soy sauce)
• 1 c. commercial barbecue sauce

1. Sprinkle beef with all salts and garlic powder.
2. Place in baking dish.
3. Pour liquid smoke and Worcestershire sauce over the meat and cover with foil.
4. Refrigerate several hours or overnight, turning once.
5. Bake, covered, at 300u0b0 for 4 to 4 1/2 hours or until tender.
6. Pour out about 3/4 of brisket juice, then pour commercial barbecue sauce over beef and bake, uncovered, an additional 30 minutes.
7. Let stand about 10 to 15 minutes before cutting and then serve.

beef brisket, liquid smoke, celery salt, beef brisket, onion salt, celery salt, garlic powder, liquid smoke, worcestershire sauce, barbecue sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180000 (may not work)