5-6 lb brisket
garlic power or salt
1-2 C water (depends on how much sauce you need)
1 C ketchup
1/3 C Worcestershire sauce
3/4 C brown sugar
1T lemon juice
Sprinkle brisket generously w/your favorite seasoning salt, garlic powder or garlic salt, Worcestershire and pepper. Bake 30 minutes @ 450. Wrap brisket tightly in foil and bake 7-8 hours @ 225. It’s a good idea to place in a pan with sides in case some juices escape during baking.
When done, remove juice & save for sauce.
Sauce: Combine reserved juice w/1-2 C water and add remaining ingred.
You can shred the brisket and mix in the sauce or you can slice the brisket and serve the sauce over it. I usually serve the brisket w/o sauce the first night, then the next day it’s typical BBQ sandwiches.
I’ve done this in the crockpot with good results. Cook on high for 6 hours or more.