Recipe by Rochelle Karty

Ingredients

• 7 lbs. beef brisket, trimmed
• 1 teasp. dry mustard
• 2 teasp. onion salt
• 1 T celery salt
• 1 teasp. garlic salt
• 2 T worcestershire sauce
• 1 1/2 T liquid smoke

Directions

1. Rub brisket with onion, celery, dry mustard and garlic salts and let stand for about 30 minutes. Place in a roster and pour worcestershire sauce and liquid smoke over surface of roast. Cover and refrigerate several hours.
2. Drain off marinade, wrap brisket, fatty side up, in heavy duty alum. foil and seal. Bake 5 hrs. at 300 degrees. Allow to cool.
3. Slice thinly across the grain, place in a baking dish. Cover w/barbecue sauce and bake 20 minutes at 325 degrees.

Serves 10/12.

Sauce Ingredients:

• 1 cup catsup
• 1/4 cup worcestershire sauce
• 1 teasp. chili powder
• 1/2 cup water
• 1/4 cup vinegar
• 1/4 cup lemon juice
• 1 teasp. celery seed
• 1 cup brown sugar

Directions

1. Combine all ingredients and simmer 20 minutes over medium heat. Yields 1 quart.