8 lbs. Beef Brisket, trimmed
2 tsp Sugar
1 bottle Barbeque Sauce (Kraft’s Hickory Flavor)
3/4 cups Brown Sugar
On heavy foil, season brisket with onion salt, garlic salt, celery salt, 2 tsp. sugar, worchestershire sauce and liquid smoke on both sides. Wrap in foil and refridgerate over night. Bake at 250 for one hour for each pound of beef. Open foil and pour off grease.
Make a sauce of one bottle barbeque sauce and brown sugar. Mix well and pour over meat. Leave foil open and bake for one additional hour. Cool slightly before slicing. Serve with barbeque sauce.
Serves 5: Carolyn, Dan, Amy, Erin and Connor
Carolyn made this when we visited her in the summer of 2008. Connor asked for the recipe.