Ingredients
1 bottle (10 ounces) soy sauce1 tablespoon Liquid Smoke, optional2 teaspoons pepper2 teaspoons Worcestershire sauce1 teaspoon garlic salt1 teaspoon onion salt1 teaspoon celery salt1 fresh beef brisket (about 5 pounds)BARBECUE SAUCE:1 bottle (14 ounces) ketchup1 to 2 tablespoons sugar1 tablespoon cider vinegar1-1/2 teaspoons prepared mustard1 teaspoon Worcestershire sauce1 teaspoon soy sauce
Preparation
In a large resealable plastic bag, combine the first seven ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 325° for 4 hours or until meat is tender.
Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13x9-in. baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Brisket may be frozen for up to 3 months.
