Brisket (for those without a smoker)


  • One beef brisket
  • Garlic salt
  • Celery salt
  • Season salt
  • Fresh cracked pepper
  • Worcestershire sauce
  • Liquid smoke

To cook:

  • Season the outside of the thawed brisket liberally with all spices, Worcestershire sauce, and a generous helping of liquid smoke.
  • Wrap the brisket in foil and place in a pan with the fat cap on top
  • Place in the oven at 275°F for approximately 6 hours
  • Allow the brisket to rest in the foil pouch for at least ten minutes before slicing across the grain