Barbeque Brisket

I threw this in the oven before church, made the sauce up when we got home, and an hour later we were eating. The meat was really tender and tasted great. You could also shred this meat and eat it as a sandwich.

Barbeque Brisket

6 lbs trimmed beef brisket (I used a tri-tip roast.)

Marinade:

3 Tbsp liquid smoke
2 tsp onion salt
3 tsp garlic powder
2 tsp celery salt

Sauce:

3 cups brown sugar
1 cup ketchup
1 tsp celery salt
1 chopped onion
1/4 cup worcestershire sauce
1/4 cup apple cider vinegar

Trim excess fat off meat and place in 9X13 pan. Rub marinade over meat. Also sprinkle pepper and worcestershire sauce over meat. Double cover with tin foil and bake at 275 for five hours.

Drain off juice. Mix together sauce ingredients and pour mixture over meat. (I halved the sauce recipe and I still had plenty of sauce.) Bake at 275 for an additional hour. Remove from oven and slice into thin strips. Pour remaining sauce over meat and serve.