1 (4- to 5-pound) beef brisket (I buy the huge plastic wrapped ones so I double these ingredients.)
1/2 t. celery salt
1/4 t. garlic powder
1/8 t. onion powder
2 T. soy sauce
Place brisket in shallow dish. (I cut the huge one in half and use 2 casserole pans.) Sprinkle on seasonings and soy sauce. Cover with foil and refrigerate overnight or longer. You can turn the meat if you are so motivated.
Bake covered at 275* for 8-12 hours depending on the size of your brisket. Some people like to do this overnight to avoid heating the kitchen all day. (I personally do not like to awake to the smell of brisket. LOL) Slices better if you let it stand for a bit after cooking. Leftovers make great sandwiches...save the juices from the pan (skim off all that fat) for hot brisket sandwiches. Leftovers also freeze well.
Stage 2 options: Add 2 T. worcestershire sauce to the marinade. Combine barbecue sauce and pan juices to serve with meat. Boy do I miss that! :P
Great served with corn on the cob, cole slaw or potato salad.
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