Yield: 6 Servings
|4 pounds||Beef brisket|
|½ cup||Barbecue sauce|
|¼ cup||Worcestershire sauce|
|1 teaspoon||Liquid smoke|
|1 teaspoon||Garlic powder|
|1 teaspoon||Onion powder|
|1 teaspoon||Fresh cracked black pepper|
|½ teaspoon||Celery salt|
Trim fat off brisket. Combine barbecue sauce, Worcestershire sauce and liquid smoke. Place brisket on center of a large piece of tin foil.
Pour barbecue sauce mixture over both sides of brisket. Combine remaining ingredients and sprinkle over both sides; wrap brisket tightly with two more sheets of tin foil turning the wrap 90 degrees after each wrapping. This will help keep the juices from seeping out.
Refrigerate over night turning over at least once. Remove from refrigerator at least 2 hours before smoking. Smoke for 5 hours.