This girl, who had been born in Pennsylvania & grew up in Ohio, had never heard of brisket until we moved to Texas, almost 25 years ago. A friend I met gave me this easy recipe & I've been doing it the same way ever since. It's now a staple at our family gatherings. It 's an inexpensive way to feed a crowd & so tasty, too.
1 brisket (I like the trimmed kind)
1/3 cup liquid smoke
1/3 cup Worcestershire Sauce
Put the brisket in a large roasting pan. Poke the brisket all over with a heavy duty fork. Sprinkle with garlic powder & pepper. Mix the liquid smoke & Worcestershire sauce & pour over the meat. Cover & marinate in fridge over night.
The next day, roast the meat, covered in a 225 degree oven for 8-9 hours. Take the meat out, reserving the liquid. Wrap the meat in heavy duty foil & refrigerate. The meat is easier to slice when cold. The reserved liquid can be strained & then refrigerated. The fat will rise to the top & you can discard it. Mix about 1 1/2 cups of the reserved liquid with a bottle of barbecue sauce.
Slice the meat across the grain. This can easily be done with an electric knife. Put the meat back in the roasting pan or in a baking dish. I personally like to use an electric skillet. Pour the reserved liquid/barbecue sauce over the meat & reheat. You can even chop the meat & serve in buns. Whatever you do, it's a yummy meal!
Note: Sometimes I marinate it all day & then cook it all night. That works out really well, also.