8 lb. beef brisket
Onion salt
Celery seed
Garlic sauce
Seasoned salt
2 tsp. sugar
Worcestershire sauce
Liquid smoke (few drops)
1 (12 oz.) bottle mild barbeque sauce
3/4 c. packed brown sugar

Trim excess fat from brisket. Cover both sides of meat with seasonings, Worcestershire sauce and liquid smoke. Rub seasonings into meat and refrigerate well covered overnight. Season meat again and wrap in foil that is sealed tightly. Place in pan and bake at 250 degrees for 8 hours or about 1 hour per pound. Remove pan from oven and refrigerate until cool and fat is congealed. Skim fat, slice meat and return to baking pan. Mix barbeque sauce, drippings and brown sugar. (May be frozen or refrigerated at this point.) Bake at 350 degrees for 1 hour before serving. Serves 16.