Barbecued Brisket

1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. pepper
3 T. Worchestershire suace
4 T. liquid smoke
4-6 lbs. brisket

Combine salt, onion powder, Worchestershire sauce and liquid smoke in a small bowl.  Arrange brisket in a foil large enough to seal in the meat completely.  Pour salt mixture over meat and marinate overnight.  Bake wrapped in foil with marinade at 225 for 6-8 hours, depending on the size of the meat.  Brisket is delicious with this juice or with barbecue sauce added the last two hours of cooking.  Usually I open the foil and pour off the liquid, then refrigerate meat until it has cooled completely.  It slices beautifully (across the grain) when cold. Reheat meat gently so it doesn’t dry out.

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