Preparation:

Marinate brisket in a mixture of the onion, garlic and celery salts and liquid smoke. Rub in well and poke holes in meat to help tenderize it. Marinate overnight or at least 3 hours.

Make a pouch of aluminum foil. Put meat in it and add salt and pepper to taste and Worcestershire sauce. Seal pouch well and bake at 275° F for 4 to 6 hours.

Open pouch and put onion soup mix and small bottle of barbecue sauce over brisket. Seal pouch again and bake 1 hour longer.

Refrigerate for 1 hour before slicing across grain. After slicing, reheat in foil.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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