Beef Brisket

This is another one of my mom's awesome recipes. I've never made it for people when they didn't love it - it's awesome and turns out tender every time. Brisket is a more expensive cut of meat and this makes a lot, so make it when you have company or when you want leftovers to eat on for a couple days. The other tip I would give is to only buy this cut at a grocery store that has a butcher. In other words, not from Walmart. I always call my grocery store and tell the butcher that I need a 4-5 lb. brisket and ask him to trim it for me. They will get any fat cut off of it and have it packaged up when I get there. If you are local (Fort Smith area), I get mine from Harps or The Butcher Block. If you are from another area, look for a grocery store with a butcher or go to a meat market for this. You will get a better, more lean cut of meat that way. This is great served with lots of stuff - baked potatoes, scalloped potatoes, slaw, baked beans, etc., etc. It cooks all day on low, so you can stick it in the oven before you leave and it will be ready when you get home - not to mention, your house will smell divine! Enjoy this one - it's a winner!

Beef Brisket

4-5 lb. Brisket (Fat trimmed off)
4 Tbsp. Worcestershire Sauce
4 Tbsp. Liquid Smoke
Generous amount on both sides of meat of the following spices (rub into meat):
Celery Salt
Onion Salt
Garlic Salt
Paprika
Small amount (about 1/2 tsp.) Ground Nutmeg
2 good handfuls of Brown Sugar over top of meat

In a large baking pan (I use at least a 9x13), lay aluminum foil in bottom, double thickness. Season brisket with dry seasonings and lay on foil in pan. Pour worcestershire sauce and liquid smoke over brisket and top with brown sugar. Seal foil around meat and bake at 225 for 6-8 hours. When it's done and tender, allow meat to rest for a few minutes and then cut it in slices against the grain. Throw foil away, but reserve all the juices. Return sliced meat to baking pan with juices. Serve warm.