Saturday Brisket

I love to grill all year long, but when its going to be 4 degrees for the high, like it is here sometimes, it makes me look for alternatives. Here is a great recipe for b-b-que brisket that you can bake in the oven and still have that great smoky flavor. The reason I call it Saturday Brisket is because I normally marinate it overnight on Friday and then we eat it for dinner on Saturday! Serve this with garlic mashed potatoes, balsamic glazed green beans, buttermilk biscuits and southern sweet tea!

1 4lb. Brisket (you can call your grocer and request this large cut of meat since it is not normally sold in MN.)
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion salt
1/2 cup barbeque sauce (I use famous Dave's texas pit)
2 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
1/2 tsp. liquid smoke

Trim fat from brisket to 1/8 inch thickness. Combine celery salt, garlic powder, and onion salt. Sprinkle brisket evenly with mixture, and rub thouroughly into meat.
Stir together barbeque sauce and next three ingredients until blended. Brush barbeque sauce mixture evenly onto brisket. Wrap brisket tightly in saran wrap; place in a roasting pan. Chill at least 8 hours.
Bake at 300 for 5 hours or until a meat thermometer inserted in thickest portion registers 190 degrees. Remove from oven let stand 10 minutes. Cut brisket across the grain into thin slices. It's very important that you slice ACROSS the grain, otherwise the meat will be tough.