Oven Barbecued Brisket From San Antonio
10 minutes (Marinating time: 12 hours)
5 pounds beef brisket, trimmed of fat
1 (4 ounce) bottle Colgin Liquid Smoke
1 teaspoon garlic salt, or to taste
1 teaspoon onion salt, or to taste
1 teaspoon celery salt, or to taste
1 medium onion, chopped
1 cup ketchup
1/2 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon garlic salt, or to taste
Place brisket flat in a glass dish, roasting pan or Dutch oven. Pour l
iquid smoke over brisket and marinate covered overnight in the refrige
Drain liquid smoke from brisket. Season both sides of meat with garli
c, onion and celery salt.
Heat oven to 250 degrees. Bake brisket 5 to 6 hours covered.
Combine sauce ingredients. Drain cooking juices in bottom of pan if mo
re than 1/2 cup to prevent finished sauce from being too thin. Pour ba
rbecue sauce over top of brisket. Cover and bake one hour longer.
Slice brisket across the grain into 1/4-inch thick slices and serve wi
th sauce. This brisket tastes even better the second day