7 lb. brisket (trimmed)
2 tsp. onion salt
1 Tbsp. celery salt
1 tsp. garlic salt
4 tsp. m.s.g.
2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. liquid smoke
Mix the onion, garlic and celery together with m.s.g. and rub all over the brisket and on each side. Let stand about 30 minutes. Place meat in large covered container for marinating. Pour Worcestershire sauce and liquid smoke over brisket and place cover on dish. Place in refrigerator overnight or several hours. Drain off marinade. Wrap in heavy foil and seal. Bake 5 hours at 300 degrees. Serve with Texas Barbecue Sauce.
Texas Barbecue Sauce:
1/2 c. butter
1/4 c. vinegar
1/4 c. Worcestershire sauce
1/4 c. honey
1/4 c. sugar
2 c. catsup
1/4 c. lemon juice
1/2 c. water
2 tsp. Tabasco sauce
salt, pepper and garlic to taste
Combine ingredients and simmer 20 minutes over medium heat.
A chopped onion may be used if desired.
Frankie May (Hart) Elledge
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