Total Calories: 773
Trim excess fat from meat. In a small bowl, mix garlic salt and onion powder. Sprinkle mixture on all surfaces of brisket, rubbing in well. Pierce meat deeply with tines of a fork. Place in a reclosable heavy plastic bag. Add liquid smoke and Worcestershire sauce. Seal and turn bag to coat surface of meat. Refrigerate at least 8 hours or overnight, turning once.
Preheat oven to 250°. Place brisket and marinade in a heavy Dutch oven or roasting pan. Cover tightly. Bake for 5 hours or until tender. Increase heat to 300°.
Drain off liquid set aside. Thinly slice meat across the grain. Return meat to Dutch oven or roasting pan. Place onion rings on meat. Skim excess fat from drained liquid. Measure 1/2 cup liquid into a medium bowl and stir in barbecue sauce. Pour barbecue sauce liquid over onions save remaining liquid for another use. Cover meat tightly.
Bake for 30 minutes. Uncover and bake 10 minutes longer or until onions are crisp-tender. Baste with sauce.
To serve, lightly toast rolls or buns. Top with sliced meat, onions and sauce.
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