Sprinkle both sides of brisket with celery salt,garlic powder,and onion salt. Wrap brisket in foil-place on a cookie sheet or pan with edge, fatty side up. Be sure foil is sealed tight.
Bake at 325 for 3 hours...adjust for altitude.
Let cool. Skim off juice (put juice in refrig, then remove fat.)
Remove fat from brisket when it is very cool.
Slice thin -not to thin.
Return brisket to serving dish and cover with sauce...
Mix 3/4 cup ketchup, 2t wine vinegar, 1/2 cup brown sugar, 1/2 t dill weed..Pour in strained juice and stir Cover brisket with sauce and reheat when you want to serve..
I use mircowave for a very few minutes and stir a little and heat more if needed....cover meat
Originally Submitted
6/14/2009
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