Barbecue Brisket 3

2 briskets (3 lb. each) or 1 brisket (5 lb.)
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/8 tsp. paprika
1/4 cup liquid smoke

The night before cooking, rub ingredients into brisket. Allow to marinate.

The next day, roast at 350F uncovered and without extra water, for one hour longer for a five pound brisket. Pour off excess and pour sauce over meat and continue baking at 350F, basting occasionally, until fork tender (about one hour).

Barbecue Sauce:
4 cup water
6 beef bouillon cubes
1 cup catsup
1/4 cup mustard
3 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tsp. garlic powder
4 dashes hot sauce

Bring ingredients to rolling boil. When meat is done, slice thinly and place in shallow dish; cover with sauce. If possible, let stand overnight and reheat. Freezes well.

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Cajun Country -- New Iberia, Louisiana