| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Liquid smoke |
| 1 | Beef; (3-4 lb trimmed) brisket | |
| 3 | tb | Worchestershire sauce |
| Celery salt | ||
| Garlic salt | ||
| Salt | ||
| Pepper; (coursely ground) | ||
| Bottled barbeque sauce |
INSTRUCTIONS
Pour liquid smoke over meand and sprinkle both sides generously with celery salt, garlic salt and salt. Wrap in foil and refrigerate overnight. The next day, uncover and sprinkle with pepper and worchestershire sauce. Do not drain. Place in a large shallow pan and cover securely with foil. Bake 5 horus at 250 degrees. Remove foil and brush on barbeque sauce. Reseal and bake another hour. Slice crossgrain and serve with the juices and extra barbeque sauce. Posted to Bakery-Shoppe Digest by Shelley Sparks <ssparks@mailbox.arn.net> on Feb 22, 1998
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