After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.
14 hrs 10 mins
8 to 10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
560 calories; 42.3 g total fat; 133 mg cholesterol; 1613 mg sodium. 9.3 g carbohydrates; 34.1 g protein; Full Nutrition