Smoked Beef Brisket

Source: John Brooks-Barr (1992)
Prep time: 8 hoursCooking time: 3 hoursTotal time: 11 hours


5- to 6-lb. beef brisket
2 T
liquid smoke
2 T
Worcestershire sauce
2 t
garlic salt
2 t
celery salt
2 t
onion salt


Place brisket on a large sheet of aluminum foil. Thoroughly mix the remaining ingredients in a small bowl. Brush both sides of the brisket with the mixture and pour the remaining on. Seal the foil tightly and marinate it in the refrigerator overnight. Turn the foil-wrapped brisket occasionally. Bake (in the foil packet) in a 300° to 325° oven, allowing 30 minutes to the pound. An alternative method, particularly suited for “today’s active lifestyle” is to set the oven at 200°, toss the packet in when you leave for work in the morning and enjoy it 10 hours or so later.