This brisket recipe is from Linda Koger, who works for Callicrate Cattle Co. The Callicrate Angus-Wagyu beef raised on the ranch offers great taste and health benefits.

1 T. liquid smoke
2 tsp. Worcestershire sauce
2 tsp. celery seed
2 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1 fresh 3 lb. Callicrate brisket
1/2 cup ketchup
3 T. brown sugar
1 tsp. soy sauce
1 tsp. lemon juice
1 tsp. ground mustard
3 drops hot pepper sauce
dash ground nutmeg

Mix liquid smoke, Worcestershire, celery seed, pepper, garlic powder, onion powder, and salt to form a smooth paste. Spread over brisket, cover and refrigerate overnight.

Place in a roasting pan; bake, uncovered, at 300 degrees for 3 1/2 hours or until tender. Remove from oven and pour off pan juices. Combine remaining ingredients; pour over brisket. Cover and bake 30 minutes longer.