Beef Brisket

This recipe is a family tradition at Christmas time.  My Mom and Grandma bake it in the oven pretty much all day and sometimes I do the same but other times I opt for the time-saving pressure cooker for the first portion of cooking and then add the sauce and cook for the remaining hour in the oven.

Beef Brisket

4lb. Beef brisket
3 tablespoons liquid smoke (I use hickory)
3 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons celery salt
2-3 tablespoons Worcestershire sauce
1-2 teaspoons ground black pepper

Sauce
1 cup ketchup
1 cup water
3 cups brown sugar (I use about half of this, just depends on how sweet you want it)
1/4 cup apple cider vinegar
1 teaspoon celery seed
1 teaspoon salt
1/4 cup Worcestershire sauce
1 small onion finely chopped

Place brisket in a large casserole dish and sprinkle both sides with liquid smoke, garlic powder, onion salt, and celery salt.  Cover with two layers of plastic wrap and leave overnight in the refrigerator.

Remove from refrigerator and sprinkle with pepper and worcestershire sauce.  Cover with foil and bake 5 hours at 275 degrees.

While baking, make the sauce by combining ingredients in a saucepan and boil for 15 min.

After 5 hours, remove brisket from the oven and pour juices from the meat into a bowl or large measuring cup. Skim the fat/oil from the juices and then put juices back on meat.  Cover brisket with sauce and bake uncovered for an additional hour.