Midwest Brisket Recipe
- 4 tablespoons liquid smoke flavoring
- 4 tablespoons Worcestershire sauce
- 2 tablespoons garlic salt
- 1/2 cup chopped onion
- 2 tablespoons celery seed
- 5 pounds beef brisket
- Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.
