4 to 5 lb. brisket
2 T. liquid smoke
1 T. Worcestershire
3 T. brown sugar
4 T. soy sauce
1/2 c. ketchup
2 t. salt
1 t. dry mustard
2 t. onion salt
3 drops hot sauce
2 t. garlic salt
1 t. lemon juice
2 t. pepper
1 T. soy sauce
1 T. celery salt dash of nutmeg
(I mix the ingredients in an oversized Ziploc bag, then marinade it in the bag.)
Mix first 8 ingredients (the first column) in order and marinate brisket overnight or longer, turning every few hours. Remove from marinade and bake at 300 for 3 1/2 hours. Mix remaining ingredients and top roast for the last 45 minutes of cooking.
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