Beef Brisket

For Nick's birthday back in May I bought a beef brisket but it was huge so I had the butcher cut and wrap one half for freezing. Last night we had the frozen half. I put it in the the fridge Thursday night. By Saturday morning it was perfectly defrosted for me to marinate. Nick told one of his buddies about how it is so good so we invited him and his wife over to eat it with us. Today while we were eating the leftovers for lunch Nick said that next time he doesn't want to have people over so that there are more leftovers. haha.  My favorite side dish to have with it is twice baked potatoes.

INGREDIENTS

1 (5lb) beef brisket

1 1/2 tsp. garlic salt

1 1/2 tsp celery salt

1 tsp. onion powder or juice

1/2 tsp ground coriander (optional)

1 (3oz) bottle liquid smoke

1 small bottle Worcestershire sauce

Sauce:

1 c. Open Pit barbecue sauce (I don't think they sell this in Utah. Just get a barbecue sauce that pretty strong)

1/2 c. water

2/3 to 1 c. brown sugar

1 1/2 c. ketchup

1/2 tsp salt

DIRECTIONS

Rub each side of the brisket with spices and place in glass Pyrex dish. Cover with foil. Marinate in refrigerator for 24 hours. Turn 2 or 3 times. Place in cold oven. Bake, fat side down, at 275 for 5-6 hours (bake 3 hours if 3lb or less). Check to fork-tender. Baste with juices while cooking. Cool and slice thin. Make sauce by putting all ingredients in a saucepan and simmering on low for 20 to 30 minutes. Poor over sliced beef and reheat beef until warm.

–Melanie