Ielah's Beef Brisket

I. Butterfield was "The Perfect Mother" of Elmwood Dr.. Not only was she gorgeous with prematurely white hair, she was a very talented decorator and a good cook. She taught me how to cook a brisket. (We didn't even have beef briskets in my part of Florida.)

Ielah's Beef Brisket

1 - 5 lb. beef brisket

l oz. (I use more) Liquid Smoke

l tsp. each garlic, onion, and celery salt

Black Pepper

Worcestershire Sauce

Marinate the brisket overnight in liquid smoke and three flavored salts. Before cooking, drain excess liquid. Sprinkle with pepper and Worcestershire Sauce. Wrap in 2 thicknesses of Heavy-Duty Aluminum Foil and place in baking dish. Bake 5 hours at 275°. Remove foil. Let cool completely. Slice. Add barbecue sauce to pan juice (if desired). Return sliced meat to juice and reheat in oven for 1 hour, or zap in Microwave or reheat on top of stove.

You can cook a 4 lb. brisket for l hr/lb. but I would not attempt anything smaller. This freezes well. At our house, J.S. likes a salad of lettuce, chopped onions, tomatoes, grated Colby cheese and drained Ranch Style beans, dressed with Catalina French and topped with Fritos. Calories, Calories''