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Ingredients
- 5-6 pound beef brisket
- Bottled liquid smoke
- Celery salt to taste
- Garlic salt to taste
- Onion salt to taste
- Meat tenderizer
- Salt and pepper to taste
- 1 tbsp. Worcestershire sauce
- 3/4 c. barbecue sauce
- 2 tbsp. flour
Directions
- Rub brisket on all sides with liquid smoke. Sprinkle with celery salt, garlic salt, onion salt, and meat tenderizer. (I use these salts freely, and it's not too strong.) Seal in aluminum foil and chill overnight.
- Next day, sprinkle both sides with salt and pepper and Worcestershire sauce. Bake covered at 275 degrees for 5 hrs. Uncover and add in barbecue sauce, bake 1 hour longer. Remove brisket from pan, skim fat from pan drippings.
- Combine flour and 1/4 c. water, pour into drippings, stir gradually to thicken. Add in additional barbecue sauce to taste. Cold brisket 1 hour, slice and pour gravy over sliced meat, or possibly serve warm in separate dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 10 servings | |
| Calories 306 | |
| Calories from Fat 117 | 38% |
| Total Fat 12.94g | 16% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 364mg | 15% |
| Potassium 631mg | 18% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.06g | 3% |
| Protein 36.35g | 58% |
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