Barbecue Brisket 2

4 cups beef stock
2 cups ketchup
1 cup fresh lemon juice
1 cup Worcestershire sauce
4 tablespoons Liquid Smoke
2 tablespoons chili powder
4 teaspoons celery seeds
4 teaspoons seasoned salt
2 teaspoons granulated onion
7 to 10 pounds brisket
Rub mixture:
1 cup cane sugar
1 cup garlic salt
1/2 cup Hungarian paprika
3 tablespoons black pepper
2 tablespoons chili powder
1 teaspoon ginger, onion powder, coriander and cayenne

Combine first nine ingredients in a non-reactive saucepan and simmer for 15 minutes, stirring occasionally. Remove from heat, let cool slightly. Use half for marinade and reserve other half for basting. Do not use marinade after meat is removed for basting.

Pour warm mixture over brisket and let marinade for 4 to 6 hours. Remove brisket, discard marinade, and pat brisket dry. Sprinkle with favorite barbecue seasoning or rub mixture. Cover brisket as you would heavily salt and pepper something. Cook at 240F for 2 hours per pound on a pit or 1-1/4 hour per pound in the oven. Turn halfway through cooking time and start basting every hour. Let brisket rest after cooking for 15 minutes.

Serves 24.

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Cajun Country -- New Iberia, Louisiana