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Barbecue Beef Brisket

1 5- to 6-pound beef brisket
1 1/2 to 3 ounces liquid smoke, not Wrights
1 tablespoon ground celery seed
2 tablespoons Lawry's seasoned salt
2 cloves garlic, minced
1 tablespoon onion juice
1 tablespoon paprika

For barbecue sauce:
4 tablespoons brown sugar
4 tablespoons vinegar
4 teaspoons dry mustard
1 cup ketchup
Tabasco sauce to taste
Juice from roast

Two days ahead, rub meat on both sides with liquid smoke, then the seasonings. Wrap in heavy aluminum foil, set in a dish, and place in refrigerator overnight.

Bake in 250-degree oven for 5 hours.

Chill thoroughly, preferably overnight. Remove foil and save juices. You should have approximately 1 1/2 cups of liquid. Slice meat very thin or shred.

Combine juices with barbecue sauce or one small bottle of Kraft barbecue sauce (plain). Pour over meat slices, cover, and bake 1/2 hour at 350 degrees. Serve on warm buns. Serves 12 to 16.

Kentucky Derby Web site (www.kentuckyderby.com)

Sunday, May 14, 2000

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