Ingredients

The following ingredients have 8 Servings
  • 7 pound beef brisket (trimmed)
  • 2 teaspoons meat tenderizer
  • 2/3 teaspoon garlic salt
  • 2/3 teaspoon celery salt
  • 2/3 teaspoon onion salt
  • 1 teaspoon liquid smoke
  • 2 teaspoons Worcestershire sauce

Instruction

  • Trim excess fat off the brisket.
  • Punch holes in both sides of the brisket with a fork.
  • Sprinkle meat tenderizer on both sides.
  • Sprinkle garlic salt, onion salt, and celery salt on both sides.
  • Place the seasoned brisket in a shallow roasting pan lined with heavy-duty aluminum foil.
  • Pour liquid smoke over the meat.
  • Wrap tightly and marinate for 8 to 10 hours in the refrigerator, the longer the better.
  • When ready to bake, unwrap the brisket, sprinkle Worcestershire sauce over the meat, and re-wrap tightly.
  • Bake at 225 degrees for 5 to 6 hours or to your liking. I like to use a meat thermometer and cook the brisket to 195 degrees, because that's when it is fork tender.
  • Remove brisket from the oven, and allow to cook for about 25 minutes before slicing.
  • Pour the broth into a saucepan and simmer on low heat.
  • Thinly slice the meat.
  • Place the slices in the broth to reheat.
  • You may reheat this in your favorite barbecue sauce.