CONNIE’S KILLER BRISKET
(as passed down to her from her Grandma, thankfully so we could all enjoy! Seriously, I love this recipe!! It couldn’t be easier and it is loved by all!)

Ingredients:

BIG ROASTER PAN or Crock Pot
Brisket
1 large onion, diced
1 bunch of celery, chopped
3 Jars Chili Sauce –– “Homemade Chili Sauce” (that’s what the jar says)
Lawrys Seasoning Salt
Salt & Pepper

MAKE BRISKET DAY BEFORE YOU WANT TO SERVE – or as Connie says, unless you’re really hungry and just can’t wait and want to pig out on it :-)

Directions:

Place fat side down in roasting pan

Generously sprinkle Lawrys seasoning salt all over

Generously sprinkle ground pepper & salt (not too much salt since Lawrys is already on)

Cover with chopped celery and diced onion.

Pour 3 jars of chili sauce over everything.  Fill each jar ½ way with water, replace lid and shake to get all remaining sauce from jar and pour over brisket.  (Throw jars away or use with votive candles at dinner).

Cover pan tightly with 2 layers of foil. (I also use a sheet or parchment between the foil and brisket)

Bake for 20min at 425 degrees, Bake for 4 more hours at 325 degrees. (ORRRRR – Connie just tipped me off that she has recently been making it in her crock pot.  She slow cooks it 8-10 hours.  I have yet to try this, but totally trust her.  I use my crock put to reheat it the next day so it would make things a little easier).

Check brisket ½ way through for basting. (I don’t always remember to do this – hasn’t hurt me yet)

Remove from oven and keep tightly sealed, cool and refrigerate.

The next day remove fat, slice across grain, reheat in juices at 350 degrees for an hour (This is where I put mine  in the crock pot for a couple hours before I want to serve)

SERVE WITH YUMMY MASHED POTATOES and green salad!!!  Enjoy!