Smoked Brisket
Serves 25
2 Briskets
2 T. Salt
¼ C. Celery salt
½ C. Worcestershire sauce |
2/3 C. Liquid Smoke
2 T. Onion salt
¼ C. Garlic salt
2 T. Pepper |
Combine
all ingredients, rub on brisket. Cover
with aluminum foil. Seal. Refrigerate overnight. Cook
on grill on low heat for 6 – 10 hours. To
serve, slice thin across the grain of the meat.
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