Recipes

The night before you plan to cook the brisket: Trim the brisket by cutting off as much visible fat as you possibly can. (Don’t worry, there will be plenty left to flavor the meat.)

Place brisket in a large roasting pan. Sprinkle garlic powder liberally on one side. Turn brisket over and sprinkle liberally with garlic salt, celery salt, and onion powder. Pour liquid smoke over all. (I usually use a spoon to spread it around.) Cover brisket with foil and refrigerate 8 hours or over night.

5 to 6 hours before serving, remove brisket from refrigerator. Preheat oven to 250 degrees. Season brisket with salt and pepper and worcesterchire sauce. Recover with foil.

Cook in oven 5 and 1/2 to 6 hours, depending on size. One hour before cooking time is up, spread brisket with barbecue sauce and place back in oven to finish cooking.

Periodically check brisket because even though you cut a lot of fat off, some of it will still cook out and might need to be removed from the pan to prevent spilling in your oven.