Baked Beef Brisket

Marion got this recipe from the Vacajun Cookery cookbook that the BRAS (Baton Rouge Auxiliary Squadron) published.  (Side note: that's the first cookbook I ever liked, and I still like it today!)  So, here's the recipe and notes from Marion...

large beef brisket
Lawry’s seasoned salt
Celery salt
Worcestershire sauce
Garlic powder
1/2 cup water

Trim fat and season brisket liberally with celery salt, seasoned salt, and garlic powder.  Rub with Worcestershire sauce  Cook at 475 for 30 minutes, uncovered.  Add 1/2 cup water; cover and cook at 250 for 2 and 1/2 hours.  Skim fat, saving juices to serve with brisket.  serves 12 to 14 may use al. foil to cover after adding water.

You should smell my house!  Craig is going to think TODAY is his birthday (it was actually yesterday!)!  Here's a picture of the brisket... in the Alzheimer-laden pan...

We feasted!  Marion suggested sweet potato and Craig loves brocolli... so here's his plate:

Heaven!