6-8 lb. brisket of beef
Lawry's season salt
2 stalks celery, thinly sliced
1 onion, thinly sliced
1 bottle chili sauce
1/2 bottle water
Rub brisket well with Lawry's seasoned salt. Cover with thinly sliced of celery and onion. Pour chili sauce and water over meat. Bake 1 hour at 325 degrees. Reduce heat to 275 degrees and tightly cover pan with heavy duty foil and continue baking for 5 hours. Remove from oven. Cool for a while, then scrape layer of fat off meat. Wrap meat. Place in refrigerator. Place juices in bowl, covered, in refrigerator.
Next day, thinly slice meat (as you would corned beef). Lay slices neatly in oblong baking dish and pour sauce over. Reheat for about 45 minutes.
