Friday, September 18, 2009


1 (4- to 6-pound) beef brisket, trimmed
1 (5-ounce) bottle liquid smoke
1 onion, chopped
2 teaspoons garlic salt
1 to 2 teaspoons salt
1/3 cup Worcestershire sauce
1 (12- to 18-ounce) bottle barbecue sauce ( I use KC Masterpiece )

Place brisket in a large shallow dish or extra-large, heavy-duty

zip-top plastic bag; pour liquid smoke over brisket. Sprinkle evenly with onion, garlic salt, and salt. Cover or seal, and chill 8 hours, turning occasionally.

Remove brisket, and place on a large piece of heavy-duty aluminum foil, discarding liquid smoke mixture. Pour Worcestershire sauce evenly over brisket, and fold foil to seal; place wrapped brisket in a roasting pan.

Bake at 275° for 5 hours. ( I put the lid on also )

Unfold foil; pour barbecue sauce evenly over brisket. Bake 1 more hour, uncovered

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