Barbecued Brisket

Soaked overnight and cooked with barbecue sauce.

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

Barbequed Brisket

4 or 5 lb. brisket (Wash meat and let soak overnight in refrigerator in following spices):

Garlic salt, 1 Tbsp.
Onion salt, 1 Tbsp.
Celery salt
Celery seed
3 oz. liquid smoke (or 1/4 bottle) (Wrights)

1 can Hunts Tomato Sauce
1/2 btl. Maules Barbecue

(Save half of mixture to use on sandwiches)

Take from refrigerator and you can either brown meat on both sides and put in oven to bake or just place in 275 deg. oven and bake 5 hours. Remove and put on barbecue sauce and bake another hour. Should be out of oven 1/2 hour before serving. (6 hrs. to bake.)

If you like you may add some Worcestershire sauce before baking and you should also salt and pepper a little before putting in the oven.

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