I am a "plan ahead" type of girl. That is another thing I LOVE about this recipe. You can make it a couple of days in advance and then heat it just before when needed. You will love this brisket!
Once again, I apologize for the quality of this picture. My hubby is the better photographer and he wasn't home. I was in a hurry ( as usual). You will love it just the same! :)
4 – 6 trimmed brisket
3 Tbsp. liquid smoke
3 tsp. garlic salt
2 tsp. onion salt
2 tsp. celery salt
3 Tbsp. Worcestershire sauce
Make a paste with the liquid smoke and the 3 salts and paint the brisket with the paste then wrap tightly in heavy duty foil; place in a pan to catch any marinade that may escape and marinate in the refrigerator overnight. Before cooking, pepper and baste the brisket with Worcestershire sauce. Rewrap in new foil. Place in a shallow pan and bake at 225 for 6 hours. Remove brisket from juice and save the juice. Chill the brisket before slicing to make it easier to slice. Use an electric knife and slice thin slices-slice against the grain. Place the meat in a pan and top with the reserved juice. Heat in oven until warm.
*I know this recipe has several steps but don’t let that stop you. It is so yummy and worth the effort.
**This is one of my very favorite recipes. It is a classic that everyone loves. Serve with garlic mashed potatoes and a yummy salad. The meat is great leftover either just eaten cold or on a sandwich with a horseradish spread.