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Dad's Best Brisket
My dad knows how much I love this. Thanks for the recipe.
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salt and pepper
(18 ounce) bottle
(I use KC Masterpiece)
Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
Fold sides of foil over to seal; refrigerate overnight.
6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
Reseal and cook in a slow oven at 300 degrees for 5 hours.
Uncover and Pour barbecue sauce over brisket.
Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
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