"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4-6 lb. brisket ¾ tsp. onion salt ¾ tsp garlic salt ¾ tsp celery salt liquid smoke Worcestershire sauce Barbecue sauce
Mix salts together and sprinkle on both sides of brisket. Using your fingers paint the brisket with liquid smoke and refrigerate covered overnight. The next day pour off all liquid, place in a roasting pan and lightly cover with Worcestershire sauce. Cover tightly with foil and bake at 275 for 4 hours. Remove from oven, pour off juices, reserving. Return to oven uncovered for 1 hour. Chill juices and remove fat from top. Let meat set for a while and then slice thinly against grain. Pour juices over to store and reheat – will help to keep meat moist. Can be done ahead, the day before. Serve with your favorite barbecue sauce
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