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Smoky Brisket

Smoky Brisket

A delicious brisket, slowly baked in the oven.



  • 1 (5-6 pound) beef brisket
  • 1 teaspoon celery salt
  • 1 tablespoon onion salt
  • 2 cloves garlic, minced
  • 3 ounces liquid smoke
  • Salt and freshly ground pepper, to taste
  • 2 teaspoons Worcestershire sauce


  • 1/2 medium onion, finely chopped
  • 1 cup tomato puree
  • 3/4 cup water
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce


  1. Brisket: Sprinkle brisket generously with celery salt, onion salt and garlic. Pour liquid smoke over brisket, cover and refrigerate overnight.
  2. Pour off all but 2 tablespoons of liquid. Sprinkle meat with salt, pepper and Worcestershire sauce. Cover and bake for 3 1/2 to 4 hours at 275 degrees F.
  3. Sauce: In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture thickens. Set aside.
  4. Remove brisket from oven and top with sauce. Bake for 1 hour more. Remove from sauce and let cool for 2 hours before slicing.
  5. Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce.

Prep time: 12 hr | Cook time: 5 hr

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