Beef Brisket Bar-B-Q
What You Need
Beef brisket roast (3 to 5 pounds)
4 tablespoons liquid smoke
Pierce the roast numerous times all over with a sharp fork. Brush one side of the roast with 2 tablespoons of liquid smoke. Sprinkle generously with onion salt, celery salt, and garlic salt. Turn roast over and repeat the same steps on the other side.
Place roast in a large Pyrex baking dish (13x9x2-inch). Marinate at least 12 hours, turning once during that time.
Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound).
Pour off the juices and cool completely.
Wrap in foil and refrigerate until ready to use.
When ready to use, carve the desired amount of roast by cutting thin diagonal slices across the grain at a slanting angle from 2 or 3 “faces” of meat. (You need to carve off only what you will use.) Place the sliced meat in a foil lined electric skillet. Pour your favorite barbeque sauce over the meat. Fold the foil around the meat and seal. Heat at a low temperature until warm. The meat may be served alone as an entrée, or it makes delicious barbeque beef sandwiches. Serve extra barbeque sauce on the side.
Note: Although this recipe takes 2 to 3 days from start to finish, it is well worth the time!