Sweet-Hot Brisket

Trim fat from meat. Place the meat in a shallow, non-metal pan. In a bowl, stir together the liquid smoke, Whiskey Barbecue Sauce, Worcestershire sauce, celery seed, garlic powder, onion powder, salt, and pepper. Pour over the meat. Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours, turning the meat occasionally.

Remove meat from marinade; discard marinade. In a covered grill, place medium-hot coals around a drip pan. Test for medium* heat above the pan. Place meat in a foil-lined pan; place on grill rack over drip pan. Lower grill hood and grill for 2-1/2 to 3 hours or until meat reaches 160 degree F to 170 degree F (Or cook longer for very tender meat.) Add soaked wood chips to coals during cooking, if you like.

Slice thinly meat across the grain and serve with additional sauce. Makes 15 to 20 servings.