Barbecued Beef Brisket
 full beef brisket
 package onion soup mix
 large brown spanish onions
 8 oz. cans of tomato sauce
[4 tbls] honey, VERY IMPORTANT!
[1 cup] chopped onion
 garlic cloves, minced
[1 tsp] celery seed
[3/4] cans of flat beer
[2 dshs] liquid smoke
[2/3 tbl] (rounded) dry mustard
 lemon, sliced
[1 tsp] (rounded) chili powder
[4 tbls] wine vinegar
[3 tbls] worcestershire sauce
[1/3 cup] firmly packed brown sugar
[1 tsp] soy sauce
[1/2 tsp] MSG
Preheat oven to 400 degrees F. Put brisket in large roasting pan,
fat side up. Sprinkle with onion soup mix. Slice onions and
completely cover brisket with the onion slices. Cover pan with foil.
Bake for two hours at 400 degrees F. When done, let the brisket rest
approximately 15-20 minutes before slicing. At this point, the
brisket can be served as it is for a main course by pouring the aujus
and onions over the brisket. Absolutely delicious. Reserve
left-overs for the barbecued beef brisket.
Put all ingredients into a sauce pan on high heat, stirring until it
comes to a boil. Then turn heat down to a low simmer and cover for 1
hour, stirring occasionally.
Sauce is good for barbecueing any meat. Can be refrigerated or
frozen. Place 1 layer of sliced brisket in a large casserole dish.
Cover with BBQ sauce. Continue to layer meat and sauce until all is
Cover with foil. Can be frozen or refrigerated for two days. Set
out and bring to room temperature. Preheat oven to 350 degrees F.
and bake for 1 hour. Great make-ahead meal. Serve on Kaiser or
other favorite rolls for barbecue beef sandwiches.