A classic, simple method for a tender, slow-roasted brisket, marinated overnight in a savory, smoky blend.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (4-5 lb) | Beef Brisket |
| 2 Tablespoons | Liquid Smoke |
| 1 Teaspoon | Garlic Salt |
| 1 Teaspoon | Onion Salt |
| 1 Teaspoon | Celery Salt |
| 2 Teaspoons | Worcestershire Sauce |
Instructions
- Marinate: In a small bowl, mix the liquid smoke, garlic salt, onion salt, celery salt, and Worcestershire sauce. Pour this over the brisket in a large dish, cover, and marinate overnight in the refrigerator.
- Roast: Preheat the oven to 275°F. Place the brisket and its marinade in a roasting pan and cover tightly with foil.
- Bake for 4-5 hours, or until tender.
- Baste: Remove the foil for the last hour of cooking and baste the brisket with the pan drippings.
- Let rest for 15-20 minutes before slicing against the grain.
