Martha Foose headshot
By Martha Hall Foose
January 2023
Serves 6


  • 2 medium onions, cut into 1-inch-thick rounds
  • 1 (5- to 6- pound) piece flat end beef brisket, with fat cap intact, tenderized
  • 2 tablespoons natural liquid smoke seasoning
  • ½ cup Worcestershire sauce
  • 2 teaspoons celery salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
brisket on table


Choose a glass baking dish or lidded casserole large enough to comfortably hold the meat. Arrange the onion rounds in the bottom of the dish, then place the brisket fat side up on top of the onions. Pour the smoke flavoring and Worcestershire sauce over the meat. Sprinkle the celery salt, paprika, garlic powder, and pepper over the surface. Cover tightly with plastic wrap and marinate in the refrigerator for 24 hours. Preheat the oven to 200 degrees. Remove the plastic wrap and cover the baking dish tightly with a lid or foil. Bake for 1 hour. Uncover and bake for an additional 5. Remove the brisket from the oven, and as hard as it seems, do not taste it. Allow to cool to room temperature. Cover and refrigerate for 5 hours. Preheat the oven to 325 degrees. Remove the cover and spoon off the fat that has solidified on the surface of the juices. Remove the brisket from the liquid and wrap it in foil. Pour the juices into a small saucepan. Place the foil-wrapped brisket in the baking dish in the oven and warm through, about 15 minutes. Simmer the pan juices and reduce to a thin, sauce-like consistency. Thinly slice the brisket diagonally across the grain. Serve with the sauce.

Tag: brisket

Get The Latest Edition

Front cover of the March 2023 issue, Today in Mississippi. Dr. J. Kim Sessums pictured in front of his artwork.