Barbeque Beef Brisket

I got this recipe from Justin's aunt and grandma... It is so good! so the names you see are from their families. They emailed me the recipe and notes and I just copied and pasted it here to share with everyone else because it is so good.

Barbeque Beef Brisket (Beryl)

4-6 lb beef brisket
Lawry’s Seasoned Salt
Worcestershire Sauce
Onion
Brown sugar
Barbeque sauce (boughten or home made)

3-5 lb Beef Brisket-fat side up, coat with Lawry’s season salt and rub in. Sprinkle Worcestershire sauce on top. Slice onion and place onion slices on top. Then wrap in aluminum foil (double wrap) and place in 9x13 pan. Bake at 250°F all night (8-12 hours). Cool. Drain meat juice into Measuring cup or bowl, because you need it. Slice the fat off the top, then slice Brisket. Place in new aluminum foil (double) and pour the following mixture over sliced brisket: ¾ cup meat juice, ¾ cup brown sugar, ¾ cup barbeque sauce. Wrap up brisket with aluminum foil, place in 9x13 pan and return to oven for 30 min- 1 hour at 350°

Serve on buns for sandwhiches.

NOTE: The original recipe calls for a brisket 4-6 lbs—(but you can use recipe for 3-6 lbs) the only difference with a smaller piece of meat is to cut down the amount of juice mixture--it doesn't matter how much as long as it is equal quantities of brown sugar, juice and barbeque sauce. I have also done it without barbeque sauce for Pete--he liked it without --just juice--so that's an option too-----the reheating with the juice is supposed to be 350 degrees for 1/2 hour but that really isn't important either as long as the tin foil is really sealed up.


Robyn’s homemade barbecue sauce:
barbeque sauce
1 lb. brown sugar
1 small bottle(14 oz.) ketchup
1/2 ketchup bottle of water
1 (10oz.) bottle 57 sauce
1 (5oz.) bottle A-1 sauce
1 (5oz.) bottle worchetershire sauce
1 TBSP liquid smoke
1 tsp thyme
1/2 tsp garlic powder
dash tobasco
Mix together and store in fridge for up to 3 months-(actually, everything should be sterile and I store it in a covered jar, so it could stay longer)
(enough for 10 lbs. of ribs)