Beef Brisket

from the kitchen of  Gayle

Paste:

3 T liquid smoke
3 tsp garlic powder
2 tsp onion salt
2 tsp celery salt

Mix and make a paste. Spread on top of brisket. You can poke holes in brisket with fork before covering with paste. Cover with plastic wrap and place in fridge, leave overnight (8 hours).

In morning, sprinkle with:

Worcestershire sauce
Black pepper

Cover and bake for 5 hours at 275*.
Pour off liquid, skim off the grease and save the liquid.

Sauce:

1 C ketchup
4-5 C brown sugar
1 tsp celery seed
1 C liquid
1 tsp salt
1 chopped onion
¼ C Worcestershire sauce
¼ C vinegar
Boil for 15 minutes. Pour over briskets. Bake at 1 hour uncovered at 325*.