Recipe: Dan Rather's Brisket

Here it is; Carole Walberg found the recipe for me. Thanks Carole. I'm going to try it soon. - terry

DAN RATHER'S BRISKET
Recipe by: Dan Rather
Servings: 8

1 (5-pound) beef brisket
celery salt
garlic salt
lemon pepper
onion powder
1 (3 ounce) bottle Liquid Smoke
salt and pepper
1/2 cup Worcestershire sauce
2 cups favorite barbecue sauce

Trim fat from brisket and discard. Sprinkle the meat generously with celery salt, garlic salt, lemon pepper, and onion powder.

Lay out a large piece of aluminum foil. Sprinkle with Liquid Smoke, then plop the meat onto the foil and sprinkle with the rest of the Liquid Smoke. Wrap the meat and crimp the foil to create a leak-proof seal. Place the packet in an oven pan and refrigerate overnight.

NEXT DAY:
Open the packet, season the meat with salt, pepper and Worcestershire sauce, reseal.

Cook in a 250-degree oven F for 5 hours. Remove meat from oven and unwrap, leaving a foil collar. Spread the top of the meat with barbecue sauce.

Increase oven temperature to 300 degrees F. Bake the brisket uncovered for a final hour. Let sit 5 minutes after removing from oven.

Slice the meat across the grain and serve with leftover and warmed barbecue sauce.