Texas Brisket
10 to 12 lb. brisket
salt
black pepper
garlic powder or minced garlic
Worcestershire sauce
celery seed or salt
liquid smoke
soy sauce
parsley flakes
crushed red pepper
bay leaf
Sprinkle one side of brisket generously with salt, black pepper and garlic powder. Place in baking pan - salted side down. Pour liquid smoke (about 3 Tbsp), Worcestershire sauce (1/3 c.) and soy sauce (1/3 c.) over brisket and sprinkle top side with salt, black pepper, garlic powder, parsley flakes, onion ( medium diced), celery seed, crushed red pepper (you be the judge) and 1 bay leaf. Cover pan tightly with foil and bake at 275 until well done (about 1 hour per pound). Remove brisket to cool at least 1 hour (overnight in refrigerator, if possible). Save the drippings! Slice brisket and return to pan; pour sauce (recipe below) over brisket; cover and simmer in oven at 200 to 225 for about 2 hours before serving.
Sauce
1/2 c. pan drippings - add wine if not enough
1/4 c. vinegar
1/2 c. ketchup
1/2 c. maple syrup
2 Tbsp. prepared mustard
NOTE: This even works well in the crock pot. You'll have to cut it into smaller pieces or use a smaller piece of meat. It'll take 14 hours or more on LOW.
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