INGREDIENTS

1. 3-4lbsbeef brisket
2. 2tablespoonsliquid smoke
3. 1teaspoongarlic salt or2-3 clovesfresh garlic(I use fresh garlic)
4. 2tablespoons choppedonions or2-3 teaspoonsdried onion flakes
5. 2teaspoons wholecelery seeds
6. 2teaspoonsWorcestershire sauce
7. 1 1/2teaspoonssalt
8. 2teaspoonsseasoned pepperor lemon-pepper seasoning or1 teaspoonground pepper
9. 1/2cupvegetable oil
10. 1/3cupketchup
11. 1/4cupred wine vinegar
12. 1/2cupwater
13. 2cupsbarbecue sauce, divided(commercial or homemade)

DIRECTIONS

1. Place brisket in glass baking dish, fatty side down, making a note of exact weight before discarding wrapper (that will determine cooking time later).
2. Measure all remaining ingredients*except* BBQ sauce into a jar with a tight-fitting lid; shake well to mix.
3. Pour marinade evenly over meat; cover dish with foil and refrigerate overnight.
4. When ready to cook, remove from refrigerator and allow to sit at room temperature while preheating oven to 300 degrees F.
5. Bake brisket, covered with foil, for 4 to 5 hours, until extremely tender.
6. This is where the weight comes in– a 3-lb.
7. brisket should be ready in 4 hours; a 4-lb.
8. brisket will probably take the full 5 hours; if you have one that’s somewhere in between, adjust cooking time in 15-minute increments, depending on the exact size.
9. Remove brisket from oven and**CAREFULLY** drain off most of the grease that has been produced (safety first here, please– that grease will be scalding hot!).
10. Note: Leave about 2 tablespoons in the pan for flavor; discard the remainder.
11. Pour 1 cup of your favorite BBQ sauce evenly over meat (I use Corky’s).
12. Recover with foil and return to oven for one additional hour.
13. You can either slice this or shred and serve on buns as a sandwich.
14. Heat additional BBQ sauce to serve on the side.