This is a fabulous recipe that serves a crowd. (I recently made it when Brent's family was visiting: 6 adults and 7 children...mine was closer to 4 lbs.) It's delicious served with baked potatoes, salad, and of course, Texas toast!
Texas Beef Brisket
4-5 lb. beef brisket, with fat trimmed
one bottle liquid smoke
one bottle worcestershire sauce
one recipe Smoky Sauce
1. Place brisket in a large baking dish and sprinkle generously with celery salt and onion salt. Pour half of the bottle of liquid smoke over brisket. Marinate overnight. Immediately in the morning, turn brisket over.
2. When ready to cook, pour 1/3 to 1/2 of bottle of worcestershire sauce over brisket. Cook, covered, slowly at 250 degrees for 6 to 8 hours.
3. Pour smoky sauce over brisket for the last hour of cooking. Remove from oven and let stand 10 minutes. Reserve the sauce in the cooking dish. Slice and serve with remaining sauce.
2 Tbsp. liquid smoke
2 Tbsp. brown sugar, firmly packed
1 cup ketchup
1/2 cup water
5 Tbsp. melted butter
4 Tbsp. worcestershire sauce
3 tsp. dry mustard
2 dashes of pepper
1. Combine all ingredients in a sauce pan and simmer 5 minutes.