- 1 (4- to 6-pound) beef brisket, trimmed
- 1 (5-ounce) bottle liquid smoke
- 1 onion, chopped
- 2 teaspoons garlic salt
- 1 to 2 teaspoons salt
- 1/3 cup Worcestershire sauce
- 1 (12- to 18-ounce) bottle barbecue sauce
How to Make It
Place brisket in a large shallow dish or extra-large, heavy-duty zip-top plastic bag; pour liquid smoke over brisket. Sprinkle evenly with onion, garlic salt, and salt. Cover or seal, and chill 8 hours, turning occasionally.
Remove brisket, and place on a large piece of heavy-duty aluminum foil, discarding liquid smoke mixture. Pour Worcestershire sauce evenly over brisket, and fold foil to seal; place wrapped brisket in a roasting pan.
Bake at 275° for 5 hours. Unfold foil; pour barbecue sauce evenly over brisket. Bake 1 more hour, uncovered.