Rainy Day BBQ

Original Recipe By: Fort Worth Star-Telegram 1968. We make this probably once or so per year, and it's great for parties as long as you don't think doubling the amount of meat won't significantly affect cooking time (whoops!). The secret is in the plum/prune baby food. Totally not proper barbecue, but still awfully tasty.


  •  4-5 lbs. beef brisket 


  •  1 T. celery seed 
  •  1 t. garlic powder 
  •  1 t. onion salt 
  •  1 ½ t. salt 
  •  2 T. Worcestershire sauce 
  •  2 t. ground pepper 
  •  2 T. liquid smoke 
  •  1 t. lemon juice 

Barbecue Sauce:

  • ½ C. catsup
  • ¼ C. wine vinegar
  • 1 small jar plum baby food
  • ½ C. brown sugar
  • ½ medium onion, finely chopped
  • 2 T. lemon juice
  • 1 t. freshly ground black pepper 


  1. Mix marinade ingredients together and marinate brisket in tightly covered glass casserole for 12 hours in the refrigerator.
  2. Combine the barbecue sauce ingredients and bring to a boil in saucepan, stirring constantly.  After mixture boils, continue to simmer for 7 min. 
  3. Cook brisket in 275 degree oven in a pan tightly covered with aluminum foil for 3 hours.  Remove pan for oven and pour off liquid. Cover brisket with ½ of the barbecue sauce and recover. 
  4. Return to oven for 30 min. 
  5. To serve:  Slice brisket with sharp knife on the bias.  Serve with extra sauce.