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Smoky Barbecue Brisket

Yield Makes 8 servings
This is even better if it stays in your refrigerator a day after cooking to absorb the flavors. Slice and reheat in the oven or microwave.


  • 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

  1. 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.

  2. 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.

  3. Bake at 275° for 5 hours. Unfold foil; pour barbecue sauce evenly over brisket. Bake 1 more hour, uncovered.