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
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.
My friends and family BEG me to make this brisket, I have to double the recipe because we always run out. It could not be easier to cook or clean up. The hard part is being in the house while it cooks, because the scent makes my stomach growl for 6 straight hours!