Lawry’s Day Before Beef Brisket

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Submitted by Julie Lichtenberg Stern, who got it from her friend Linda Hahn, who got it from from Lawry’s The Great California Lifestyle Cookbook.

  • 1 Tablespoon liquid smoke
  • Seasoned salt
  • Garlic powder
  • 6-7 lb. brisket of beef, unseasoned
  • 1 large onion, finely chopped
  • 1 cup ketchup
  • ¼ cup water
  • 1-1/2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoon liquid smoke
  • 1-1/2 teaspoons dry mustard

Rub liquid smoke, seasoned salt, and garlic powder on both sides of meat. Place in baking dish, cover tightly with aluminum foil, and refrigerate for at least eight hours (I skip this step). Add onion, re-cover and bake in 325 degree oven for two hours. Cool and slice in ¼ inch thick slices. Combine remaining ingredients and heat. Pour sauce over meat slices. Re-cover and refrigerate for four hours or overnight (I skip this step, too). Bake in a 325 degree oven for one hour to heat through.

Makes 8-10 servings

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