Method

Purchase the largest fresh (not corned) beef brisket you can find at your store that will fit in your largest baking dish. (The reason is that the meat will shrink significantly). After you have placed brisket in your baking dish, put on rubber gloves because you will be using Liquid Smoke, and the odor will permeate your hands, if you're not wearing gloves. (Or, use a big barbeque fork to handle the meat without touching.) Completely douse the brisket with Liquid Smoke. Use enough Liquid Smoke to have a small puddle underneath the meat. Turn the brisket over in pan and cover the other side of meat with more Liquid Smoke. Next, very generously sprinkle both sides of the brisket with celery salt, garlic powder and onion powder. (Make sure to use garlic and onion powders, not salts.) Cover dish with tin foil and marinate overnight. In the morning, put on rubber gloves. Over the sink, drain off any liquid. Bake in a preheated 275 degree oven for 8 hours, or until extremely tender. During the last hour of baking, glaze as many times as you like with your favorite barbeque sauce.

Notes: Simply said: Crowd pleaser. For a full meal, I serve this with baked beans, corn bread, potato salad and cold bottles of beer. For a smaller meal the next day, I serve the meat warmed and shredded on a large roll with barbeque sauce on the side. This has a very wood-smoked flavor.

Number of Servings:

Submitted by: dnoel1724467 ( See all of dnoel1724467 Recipes )

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