Oven Barbecued Brisket

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.

• Ready In: 4 hrs 10 mins
• Serves: 8-10

Ingredients

• 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

1. 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.).
2. Before baking, remove plastic wrap and recover tightly with foil. Bake at 300 degrees F. for about 4 hours or until tender.
3. To serve, slice across the grain. Pour sauce over. Makes 8 to 10 sandwiches or servings.