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Smokey Spiced Oven Roast Brisket




Source of Recipe


http://www.twentymile.com/Cookbook/smkbris.htm


Recipe Introduction


4 to 6 servings


List of Ingredients




3 to 4 pound beef brisket
1 teaspoon garlic salt
2 teaspoons ground black pepper
1 1/2 teaspoons salt
2 tablespoons Liquid Smoke
1 teaspoon onion salt
2 teaspoons celery seed
2 teaspoons Worcestershire Sauce

Recipe



Remove brisket from butcher’s wrapping. Rinse under running water. Pat dry with paper towels. If the fat layer is more than 1/4-inch thick, trim with filet knife. Recipe as given is adequate for up to a 4 pound brisket. If the brisket is heavier, double recipe for marinade.
Use glass or stainless implements. Make a paste of the marinade ingredients. Rub the paste over the brisket and cover thoroughly. Wrap air-tight in a double layer of foil with the fat side down. Place in the refrigerator and marinate for 12 to 24 hours.

Bake in a 250°F. oven, fat side up, for 5 hours. Remove from the foil and allow to stand for a short time before carving. The brisket is overly tender when fresh from the oven but becomes firmer when standing or after refrigeration.

Serve with a fresh tossed green salad, mashed potatoes, a side vegetable and hot biscuits fresh from the oven.
Left overs make an excellent sandwich with biscuits or homemade rolls.