Sarah says:  Both of my brothers have won numerous barbeque-cooking competitions, so I dare not call this barbeque.  But if you don’t have the equipment to smoke a brisket all day long, this is the next best thing!

Smoky Brisket

1 (4- to 6-lb.) beef brisket, trimmed
1 (5-oz.) bottle STUBB’S Hickory Liquid Smoke
1 onion, chopped
2 tsp. Garlic salt
salt, 1 to 2 tsp. to taste

1/3 cup Worcestershire sauce

1 (18 oz) bottle STUBB’S  BAR-B-Q Sauce, original or mild
2 tablespoons brown sugar

Place brisket in an extra- large zip-top freezer bag; pour STUBB’S Hickory Liquid Smoke over brisket.  Sprinkle evenly with onion, garlic salt, and salt.  Seal and chill 8 hours, turning occasionally.

Remove brisket, and place on a large piece of heavy-duty aluminum foil.  Discard liquid smoke mixture.  Pour Worcestershire sauce evenly over brisket, and fold foil to seal; place wrapped brisket in a roasting pan.  Bake at 275° for 5 hours.  Unfold foil; pour STUBB’S  BAR-B-Q Sauce evenly over brisket.  Sprinkle with brown sugar.  Bake 1 more hour, uncovered. 

Notes:
If you like to add a little heat, pour an 8 oz can of chipotle sauce over the brisket before you add the barbeque sauce.  You can find it in the Mexican food section

Slice and chop up leftovers for chip beef sandwiches.  It’s even better the next day!

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