Dorrine Kundert
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 (9to10 lb) brisket (un-trimmed and trim off fat)
• Garlic powder
• 1/2 cup liquid smoke
• 1 cup catsup
• 1/2 cup brown sugar
• Salt

Rub brisket with salt and garlic powder. Place in a large pan pour liquid smoke over. Cover with foil and marinate overnight in the refrigerator (turn once). Remove from refrigerator to 250 to 275 degree oven and pour brown sugar and catsup (mixed) over brisket. Cook 3 to 4 hours or until tender. Cool and remove from pan. Refrigerate several hours. Slice across and drain. Skim grease from drippings, pour over sliced brisket, reheat and serve hot.

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