Best beef brisket

This is one of my favorite recipes!  Beef brisket is one of my "go to" meals when company is coming but my boys have no problem devouring the whole thing on their own. Start with a good cut of meat.  Don't get one that has seasoning or liquid added to it.  I use Angus raised locally (can't wait to have our own!) and look for a cut that is well marbled.  Then cook it low and slow.  Those are the tricks to making a really tender brisket.  Once you have this you'll never want to buy someone else's.

Here we go:
1 full size beef brisket 5-8 lbs.
1 tsp garlic powder (or salt)
1 tsp black pepper
1 tsp salt
1 tsp onion powder (or salt)
2 tsp celery salt
2 tsp Worcestershire sauce
2 tsp liquid smoke
aluminum foil

Mix all seasoning together in small bowl.  Add sauce and smoke to make a paste.

Rub on both sides of the brisket.  I use the back of the spoon because if you get it on your hands you will smell it all day.

Fold two long pieces of foil together on one of the long sides.  Crease it twice then unfold enough to make one large piece of foil. 

 Lay this in a baking pan with fairly tall sides to catch any drippings if they escape.

Place the brisket fat side up.  This allows the juices to drip on the meat as it cooks.

Roll the edges of the foil up together in both directions to seal it but not tightly.  It should be "tented" up in the middle over the meat.

Bake in oven at 275 for 6 hours.  Yes, I said 6 hours.  It's a long time but it will be worth it.

Let the meat rest after cooking about 30 minutes.  Trim fat on the top off and discard.

When you cut it, slice it in 1/2 inch pieces against the grain.  (It's important to slice it the right direction.  If you don't it will come apart in long strings.)

Serve with pan drippings or barbeque sauce.
(this is not really a good pic)

I fixed this with mashed potatoes, green beans, fresh baked bread and sweet tea.

This is Oklahoma eating, folks.
And your gonna love it!