- (4-5lbs) Beef Brisket
1 Tbs each salt, pepper, onion salt, garlic salt and liquid smoke
2 Tbs each celery seed & coconut aminos
1 cup bbq sauce and ketchup, if desired.
Mix together the rub ingredients.
Rub all over brisket and let marinade for 24 hours in the refridgerator.
Wrap brisket in foil (seal well so the brisket can steam while cooking).
Place brisket in a pan and cook at 300 for about 4 hours (this recipe can be modified for a brisket up to 16lbs. If cooking a roast larger than 10lbs plan to cook for about 7 hours).
1 hour before brisket is done cooking, pour sauce over the top.
Slice, shred or cut into cubes and enjoy!