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DAN RATHER'S BRISKET




Source of Recipe


the web


List of Ingredients




* 1 five-pound beef brisket
* celery salt
* garlic salt
* lemon pepper
* onion powder
* 1 bottle (3 ounces) Liquid Smoke
* salt, pepper
* 1/2 cup Worcestershire sauce
* 2 cups favorite barbecue sauce



Recipe



Trim fat from brisket and discard. Sprinkle the meat generously with celery salt, garlic salt, lemon pepper and onion powder.

Lay out a large piece of aluminum foil. Sprinkle with Liquid Smoke, then plop the meat onto the foil and sprinkle with the rest of the Liquid Smoke. Wrap the meat and crimp the foil to create a leak-proof seal. Place the packet in an oven pan and refrigerate overnight.

Next day open the packet, season the meat with salt, pepper and Worcestershire sauce, reseal and cook in a 250-degree oven for 5 hours. Remove meat from oven and unwrap, leaving a foil collar. Spread the top of the meat with barbecue sauce. Increase oven temperature to 300. Bake the brisket uncovered for a final hour. Let sit 5 minutes after removing from oven.

Slice the meat across the grain and serve with leftover and warmed barbecue sauce.

Serves 6-8.