Prep 24 hrs
Cook 3 hrs 30 mins
From "Philadelphia, Main Line Classics" recipe book. I've made this many times; once for a party at the house. I made a 5 lb. brisket assuming that with everything else I was serving(I had set up a buffet), that amount would be sufficient. I ran out of brisket which wouldn't have been bad except that a guest that decided to wait to eat didn't get any and several guests raved about how good it was.I think those guests had several helpings which is the advantage of a buffet for the guests but in this case, a disadvantage for the host. lol
- 4 lbs beef brisket
- 1⁄3 bottle liquid smoke
- 1 teaspoon salt
- 1 cup ketchup
- 1⁄4 cup Worcestershire sauce
- 1 teaspoon chili powder
- 1 cup water
- 1 teaspoon celery seed
- 1 cup brown sugar
- Best if this is done the day before serving: Rub brisket with liquid smoke and salt.
- Preheat oven to 325 degrees.
- Bake covered for 3 hours.
- Do not rush, as this will insure the meat tender.
- Cool and refrigerate several hours until firm (or overnight).
- This makes it easy to slice. (I usually do up to this step the day before).
- Slice meat very thinly and cover with sauce.
- For sauce: Combine all ingredients in saucepan and simmer for 5 minutes.
- Place meat in baking dish and cover with sauce.
- Preheat oven to 325 degrees. Bake until heated through about 30 minutes.