Barbeque Brisket

Serves: 5
Total Calories: 813


1 (5- to 6-pound) beef brisket, not corned
dash of liquid smoke or dry smoke
dash of celery salt
dash of garlic powder
dash of onion powder
dash of Worcestershire sauce
dash of seasoned salt
water, enough to cover bottom of pan
Barbeque Sauce:
1 cup drippings from brisket
1 (8-ounce) can tomato sauce
2 tablespoons brown sugar
4 tablespoons water
2 tablespoons flour


Place brisket in roasting pan. Sprinkle smoke, celery salt, garlic powder, and onion powder on both sides of brisket. Marinate in refrigerator overnight or 12 hours.

After marinated, sprinkle on Worcestershire and seasoned salt. Add enough water to cover bottom of pan about 1/2 inch deep. Cover with foil and bake at 250° for 8–12 hours, until tender. Slice and remove fat before serving. Serve with Barbeque Sauce.

Barbeque Sauce:
Combine drippings, tomato sauce, and brown sugar in a saucepan. Boil. Whisk together water and flour. Pour flour mixture into boiling drippings. Cook until thickened. Serve with brisket.

Nutritional Facts:

Serves: 5
Total Calories: 813
Calories from Fat: 507

This Barbeque Brisket recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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