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Barbecued Brisket

1 bottle (10 ounces) soy sauce
1 tablespoon Liquid Smoke, optional
2 teaspoons pepper
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon celery salt
1 fresh beef brisket (about 5 pounds)
BARBECUE SAUCE:
1 bottle (14 ounces) ketchup
1 to 2 tablespoons sugar
1 tablespoon cider vinegar
1-1/2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce

In a large resealable plastic bag, combine the first seven ingredients. Add the
brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain
and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal
tightly. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Printed from tasteofhome.com Aug 21, 2008

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Barbecued Brisket cont.

Bake at 325° for 4 hours or until meat is tender. Remove brisket; let stand
for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in.
x 9-in. baking dish. Combine sauce ingredients; pour over meat. Cover and bake
for 1 hour or until heated through. Brisket may be frozen for up to 3 months.

Yield: 12 servings.