H-E-B Cooking Connections
5poundsbeef brisket, trimmed of fat,
1(4 ounce) bottleColgin Liquid Smoke,
1teaspoongarlic salt, or to taste,
1teaspoononion salt, or to taste,
1teaspooncelery salt, or to taste,
1/2teaspoongarlic salt, or to taste,
1Place brisket flat in a glass dish, roasting pan or Dutch oven. Pour liquid smoke over brisket and marinate covered overnight in the refrigerator.
2Drain liquid smoke from brisket. Season both sides of meat with garlic, onion and celery salt.
3Heat oven to 250 degrees. Bake brisket 5 to 6 hours covered.
4Combine sauce ingredients. Drain cooking juices in bottom of pan if more than 1/2 cup to prevent finished sauce from being too thin. Pour barbecue sauce over top of brisket. Cover and bake one hour longer.
5Slice brisket across the grain into 1/4-inch thick slices and serve with sauce. This brisket tastes even better the second day
No Nutritional Information Available