From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 1 beef brisket, boned and trimmed
  • Unseasoned meat tenderizer
  • Lawry's seasoned salt
  • Celery salt
  • Garlic salt
  • 3 Tablespoons Figaro's liquid smoke
  • 1/4 cup Worcestershire sauce


Sprinkle both sides of brisket with meat tenderizer.  Sprinkle liberally with seasoned salt, celery and garlic salts.  Pour liquid smoke and Worcestershire sauce over roast.  Cover and refrigerate for 24 hours.  Bake, covered, in 225 degree oven for 6 to 8 hours.  Drain off pan juices before serving.  May be served hot or cold.  Roast may be refrigerated, wrapped in foil, and re-warmed very successfully.

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