The Super-Secret Recipe File: HoneyRed's brisket

Take one trimmed brisket, and sprinkle with salt, pepper, and garlic salt. Then pat Worcestershire sauce and liquid smoke all over and cover it tightly in heavy duty foil. I do this the night before I'm going to cook it and then in the morning turn the over to 200 - 250 degrees and cook it 1 hour for each pound. That's it, it makes it own juice and gets really tender.

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