Flat Trimmed Brisket

Ingredients

• 6 lb. Boneless Flat-Trimmed Brisket
• Onion Salt
• Garlic Salt
• Celery Salt
• Liquid Smoke (for marinade)
• Salt
• Pepper
• Worcestershire sauce
• Kraft Barbecue Sauce

Directions

1. The day before serving (at least 24 hours): Sprinkle the brisket on all sides with onion, garlic, and celery salts. Place in a large pan, marinate overnight in liquid smoke, and cover with foil in the refrigerator.
2. About 6.5 hours before serving: Preheat the oven to 375°F. Sprinkle the marinated brisket with salt, pepper, and Worcestershire sauce.
3. Bake in the marinade liquid from the pan.
4. After the initial baking, remove the brisket from the oven and cover it with barbecue sauce.
5. Bake for 1 more hour, uncovered.
6. Let the brisket cool for about 30 minutes before slicing.
7. Arrange the slices on a platter and pour the remaining pan sauce over them.

Notes

• The recipe is attributed to "Betty Crock," likely meaning Betty Crocker.
• The recipe does not specify the initial baking time before the final hour with barbecue sauce. It only states to start the baking process about 6.5 hours before serving, implying an initial bake time of around 5 hours.
• The baking temperature of 375°F is high for a long-duration brisket recipe. This could be an error or requires careful monitoring.

Original Recipe