1 (4 lb. ) beef brisket
1/4 Cup plus 2 Tablespoons Liquid Smoke
1 Teaspoon salt
1 Tablespoon onion powder
1 Tablespoon garlic powder
Line a 13x9x2 inch baking pan with a 36 inch piece of heavy duty aluminum foil, leaving a 9" overhang at short ends. Trim excess fat from brisket. Place in prepared pan. Sprinkle with liquid smoke and salt. Bring long sides of foil together, fold down. Fold up short ends and crimp to seal. Chill 8 hours. Unwrap brisket and sprinkle with onion powder, garlic powder. Re-wrap brisket and bake at 300 degrees for 4 hours. Drain juices from pan and cover with barbecue sauce the last 30 minutes of baking. Thinly slice brisket, serve with additional barbecue sauce. 6 to 8 servings.
1 Cup ketchup
1/2 cup water
2 Tablespoons butter
2 1/2 Tablespoons brown sugar
2 1/2 Tablespoons dry mustard
3/4 Teaspoon celery salt
3 Tablespoons Worcestershire Sauce
Combine all ingredients in a saucepan. Bring mixture to a boil, reduce heat and simmer 15 minutes. Yield: 1 1/2 cups.
Tip: Claude's Barbecue sauce is very good and much easier!
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.