Ingredients
whole brisket
garlic salt
onion salt
celery salt
Worcestershire sauce
1 bottle liquid smoke
salt and pepper
Method
Sources
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dataset
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Offset stick burner — traditional low-and-slow barbecue smoking
Pink butcher paper — Texas-style brisket wrapping, breathable
Post oak chunks — the wood behind Central Texas barbecue
Brisket injection — moisture and flavor deep into the meat
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Offset stick burner — traditional low-and-slow barbecue smoking
Pink butcher paper — Texas-style brisket wrapping, breathable
Post oak chunks — the wood behind Central Texas barbecue
Brisket injection — moisture and flavor deep into the meat
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Rub whole brisket with garlic, onion and celery salt. (You may use powder if salt is a problem.) Pour 4 or 5 tablespoons of Worcestershire sauce and liquid smoke on brisket. (Have large pieces of foil in roaster.) Wrap foil tightly and marinate overnight in refrigerator. Remove brisket (discard marinade); salt and pepper brisket. Cook 4 to 5 hours at 275° to 300°. Remove brisket from juice to an open pan; cover with barbecue sauce made from 2 cups juice and 2 (more or less, as desired) bottles barbecue sauce. Cook open for about 1 hour. Serve with this sauce.