With garlic salt, celery salt and onion salt.
For more on brisket, see the recent posts for Barbecued Brisket, Garlic Grits, Corn Stuffing Balls and Broccoli with Pimentos and Bar-B-Q’d Brisket.
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
Lee Wesner’s Brisket
5-7 lb. brisket
Soak overnight in following spices on both sides:
- 1/4 bottle liquid smoke (standard size)
- 1/2 bottle celery salt
- 1 tablespoon garlic salt
- 1 tablespoon onion salt
- Salt and black pepper to taste
Turn 1 time during 24 hour soaking period. Drain well, wrap in heavy foil; bake 45 minutes per pound in 275 deg. oven on shallow pan. (5-6 hours.)
Open foil and drain; spread both sides
with open foil and drain; if with orange marmalade and BBQ sauce. Bake opened one hour in 350 deg. oven. Cool; slice.
Serves 6 to 8