Recipe by Lorraine of AZ
This recipe was a prize winner in Wilton's Celebrate publication. It is very easy to prepare but must be started the day before since it marinates overnight. The next day it simmers gently in a slow oven until it becomes tender and tasty. We like a generous amount of this barbecued beef sliced thin and served on Texas-sized hamburger buns. Sauce-smothered slices also stand well on their own when served as a meal's main course. I serve these sandwiches with pinto beans and potato salad along with pickles and a jello vegetable salad.
- 1 beef brisket, 4- to 5-pounds, fresh
- 1 cup barbecue sauce (use your favorite)
- 2 tablespoons liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
Directions See How It's Made
- Place beef in an oblong shallow baking dish; about 13- x 9-inches usually large enough. Mix remaining ingredients and pour over brisket. Cover with a sheet of plastic wrap and then top with aluminum foil, covering tightly. Refrigerate overnight. (The plastic wrap prevents the sauce from "eating" the foil.).
- Before baking, remove plastic wrap and recover tightly with foil. Bake at 300 degrees F. for about 4 hours or until tender.
- To serve, slice across the grain. Pour sauce over. Makes 8 to 10 sandwiches or servings.