| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 5 | lb | Brisket |
| 4 | tb | Liquid smoke |
| 6 | tb | Worcestershire |
| 2 | ts | Onion powder |
| 2 | ts | Garlic powder |
| 2 | ts | Celery salt |
| 1 | cn | Mushroom soup (optional) |
INSTRUCTIONS
Combine all ingredients, except brisket (for gravy) for marinade. Marinate brisket overnight in refrigerator. Bring brisket to room temperature the next morning and cook 5 hours at 300 degrees. For a good gravy, add mushroom soup. OVERNIGHT MARINATE From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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