Beef Brisket
Comments:	When barbecueing, it is wise to always have a toy water gun filled with water nearby; it is handy to easily put out any flame that could come too high while cooking.
Servings:	10 to 12
Ingredients	Preparation
1 [6-pound / 2.7-kg] piece beef brisket 3 tablespoons [45 mL] liquid smoke extract 3 tablespoons [45 mL] garlic salt 3 tablespoons [45 mL] onion salt 3 tablespoons [45 mL] celery salt 1/3 cup [80 mL] Worcestershire sauce 3 tablespoons [45 mL] ground white pepper 1 [16-ounce / 500-mL] bottle barbecue sauce	Remove any visible fat from beef brisket; transfer into a bowl. Into a bowl, mix together liquid smoke extract, garlic salt, onion salt and celery salt. Evenly brush beef brisket with mixture. Cover and leave beef brisket to marinate overnight, refrigerated. Arrange barbecue for indirect heat then preheat barbecue to medium intensity. Sprinkle with Worcestershire sauce then pepper beef brisket. Brown beef brisket over direct heat for approximately 6 to 8 minutes on each side. Transfer beef brisket into a bowl. Reserving some of barbecue sauce for serving, generously brush beef brisket with barbecue sauce. Transfer beef brisket back onto barbecue rack, but this time over indirect heat; cover meat with al foil. Close barbecue cover; barbecue meat for approximately 3 1/2 to 4 hours, until really tender. Serve meat sliced into really thin slices, along with remaining barbecue sauce into a small serving bowl.