Beef Brisket Bar-B-Q

By Christie

Although this recipe takes 2 to 3 days from start to finish, it is well worth the time! Make a huge one and freeze the extra for another meal.

Ingredients

• Beef Brisket roast (2 to 5 pounds)
• 4 Tablespoons liquid smoke
• Onion salt
• Celery salt
• Garlic salt
• Barbeque sauce

Preparation

Step 1

Pierce the roast numerous times all over with a sharp fork. Brush one side of the rast with 2 tablespoons of liquid smoke. Sprinkle generously with onion salt, celery salt, and garlic salt. Turn roast over and repeat the same steps on the other side.

Place roast in a covered roasting pan or in an oven-cooking bag. Marinate at least 12 hours, turning once during that time.

Roast at 250F for 6 to 8 hours, depending on the size of the roast.

Pour off the juices and cool completely.

Wrap in foil and refrigerate until ready to use. Or vacuum seal and freeze.

When ready to use, carve the desired amount of roast by cutting thin diagonal slices across the grain at a slanting angle from 2 or 3 "faces" of meat. (You need to carve off only what you will use.) Place the sliced meat in a foil lined electric skillet. Pour your favorite barbeque sauce over the meat. Fold the foil around the meat and seal. Heat at a low temperature until warm. The meat may be served alone as an entree, or it makes delicious barbeque beef sandwiches. Serve extra barbeque sauce on the side.

Or wrap meet in heavy duty foil with B-B-Q sauce and grill on both sides until warmed through. My favorite!