About the Recipe
This is mom's signature dish! It has been adored by hundreds of people across America... literally! Mom has made her brisket for almost every cast of actors I've worked with in four different states, and it was even featured in Vogue Magazine. No one can make it like Mom, but a barbeque-lover near you will thank you for trying.
4lb. trimmed brisket - you can have the butcher trim at the time of purchase or trim yourself.
3 tablespoons liquid smoke
1 small bottle soy sauce (5 oz)
1 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoons minced garlic
1 tablespoon Lawry's seasoned salt
3 1/2 tablespoons cracked pepper
1 teaspoon celery salt
1 teaspoon parsley flakes
1/2 teaspoon paprika
1 bottle Head Country or KC Masterpiece brand barbecue sauce
Pour liquid seasonings on brisket - fat side up - in a large roasting pan.
Sprinkle with dry seasonings and cover pan with foil to marinate overnight
Bake for 1 hour at 400. Reduce heat to 250 and cover the meat with half the barbecue sauce and then bake for 4 hours
Remove most of cooking liquid carefully. Briskets will reduce in size. Palace liquid in fridge or freezer until fats rise and solidify on top. Remove fat and discard. Pour liquid back over meat and add rest of barbecue sauce. Cook on 250 for 1 hour.