5 to 6 pound fresh beef brisket, trimmed (I cook with the fat side up)
Sprinkle with meat tenderizer (if desired), 4 tablespoons liquid smoke, salt and pepper.
Wrap tightly in heavy duty aluminum foil and refrigerate overnight.

Mix together:pix-2008-smokey-beef-brisket-6
1 teaspoon celery salt (I use ½ teaspoon celery salt and a few sprinkles of ground celery seed)
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon nutmeg
4 tablespoons brown sugar

1. Add the above mixture to the brisket and rewrap tightly.
2. Bake 1 hour in 300 degree oven.
3. Lower oven temperature to 200 degrees, loosen foil a bit (I don’t always loosen the foil) and bake for 5 to 6 hours.
4. Cool thoroughly before slicing.  Make thin slices cutting across the grain of the brisket.
5. Make sauce by mixing 1 cup brisket juice with ½ cup barbecue sauce.  Pour over brisket slices and reheat in oven before serving. (Leftovers freeze very well).

This recipe makes the best brisket ever!  Kay Thistlewaite gave me the recipe. I have prepared this brisket a lot since we lived in Chillicothe, Missouri, so many years ago.  It’s nice because you can prepare it in advance and simply warm when you’re ready to serve.