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Easter Brisket


7 lb brisket; trimmed
2 teaspoons onion salt
1 tablespoon celery salt
1 teaspoon garlic salt
2 tablespoons Worcestershire sauce
1 tablespoons liquid smoke


Rub brisket with onion salt, celery salt and garlic salt; let stand for about 30 minutes.

Place in a roaster and pour Worcestershire sauce and liquid smoke over surface of roast.

Cover and refrigerate several hours. Drain off marinade; wrap brisket, fatty side up, in heavy duty aluminium foil and seal. Bake 5 hours at 300ºF degrees.

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