Lee Wesner’s Brisket

With garlic salt, celery salt and onion salt.

For more on brisket, see the recent posts for Barbecued Brisket, Garlic Grits, Corn Stuffing Balls and Broccoli with Pimentos and Bar-B-Q’d Brisket.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Lee Wesner’s Brisket

5-7 lb. brisket

Soak overnight in following spices on both sides:

  • 1/4 bottle liquid smoke (standard size)
  • 1/2 bottle celery salt
  • 1 tablespoon garlic salt
  • 1 tablespoon onion salt
  • Salt and black pepper to taste

Turn 1 time during 24 hour soaking period. Drain well, wrap in heavy foil; bake 45 minutes per pound in 275 deg. oven on shallow pan. (5-6 hours.)

Open foil and drain; spread both sides with open foil and drain; if with orange marmalade and BBQ sauce. Bake opened one hour in 350 deg. oven. Cool; slice.

Serves 6 to 8

Leave a Reply

Your email address will not be published.
Required fields are marked:*