Brisket

1. Begin prepping the meat the night before by combining the salt, celery salt, garlic powder, onion, powder and sugar in a small bowl. Then line a large roasting pan with tinfoil and put in the brisket. With a brush, cover the brisket with the Worcestershire sauce (use it all). Sprinkle half the seasoning mixture on the top and bottom of the brisket. Set the other half of seasoning aside until the next day. Cover meat with tin foil and place in the refrigerator until the next day.

2. The next day: Preheat the oven to 250℉. Remove the brisket from the fridge, uncover, and allow to sit on the counter for at least 20 minutes. Sprinkle the rest of the seasoning mixture on the meat and cover with foil again. Roast in the oven for 5-6 hours, about 1 hour per pound of meat.

3. Remove the meat from the oven and take off the tin foil. Pour off the excess fat. in a small bowl, mix together the sugar and barbecue sauce and pour it over the brisket.

   Increase the oven's temperature to 350℉ and return the meat to the oven, uncovered. Roast for another 20-30 minutes (but don't let the meat dry out!). Remove the meat and allow it to rest for another 15 minutes. Then slice and serve.