Step 1

Rub the top of the brisket with the 1 1/2 teaspoons garlic salt, 1 1/2 teaspoon celery salt, 1 teaspoon onion powder, and 1/2 teaspoon coriander. Place in a braising pan fat side down (or any large rimmed baking dish that can accommodate the size of your brisket).

Step 2

Pour 2/3 cup Worcestershire sauce and 1/3 cup liquid smoke a over the top. Cover and marinate in the fridge for 18-24 hours. Flip the brisket over so it is top side down before going to bed and then flip back over in the morning.

Step 3

Make sure brisket is fat side down. Cover tightly with foil and place into cold oven. Set temperature to 275 degrees for 5-6 hours or until fork tender. Baste with juice a couple times while cooking.

Step 4

When fork tender, remove from oven and let cool while you make the sauce. Cut the large section of fat off the bottom and then slice thin (against the grain) on a cutting board when cool enough to handle.

Step 5

In a medium size sauce pan, combine 1 1/2 cups ketchup, 1 cup Open Pit Barbecue Sauce, 2/3 cup brown sugar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and cook for 20-30 minutes.

Step 6

Pour sauce over beef, cover with foil, and reheat in the oven at 350 degrees F until warm (about 20 minutes).