1 T celery salt; 1 T onion salt; 1 T garlic salt; water; 1 brisket (5-6 lbs); 3 T Worcestershire; 1/2 T cracked pepper
Make a paste of salts and water. Rub into all sides of brisket. Wrap and seal tightly in heavy foil. Refrigerate overnight. The next day, open and sprinkles with Worcestershire sauce and pepper. Reseal and bake at 250º for 6-8 hours (depending on size of brisket).
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