Barbecued Beef Brisket

Sarah Regier
Moundridge, Kansas

7-8 lb. rolled beef brisket
2-4 T. liquid smoke
onion salt
garlic salt
chopped onion

Rub liquid smoke and salt onto outside of brisket. Wrap in foil and refrigerate overnight.  The next morning, rub onion salt, garlic salt, and chopped onion onto the outside of meat and re-wrap in the foil.  Heat oven to 300 degrees.  Bake 5 1/2 hours minimum.  Let cool; pour off fat and slice.

1 1/2 T. brown sugar
7 oz. catsup
1/4 c. water
1 T. liquid smoke
dash of salt & pepper
2 T. Worchestershire sauce
1 1/2 tsp. dry mustard
1 tsp. celery salt
3 T. butter

Combine all sauce ingredients and bring to a boil.  Pour over cooked, slice brisket.  Re-wrap in foil and bake at 350 degrees for one hour.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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