Ingredients
6-7 lb brisket of beef
2T liquid smoke
2T kosher salt
2 medium onions, chopped
2 cloves garlic, minced
SAUCE:
3T brown sugar
2 cups ketchup
1/2 - 1 cup water
2T liqud smoke
1/4 cup worcetershire sauce
1T dry mustard
2t celery seed (optional)
2T unsalted butter
Salt and Pepper to taste
Preparation
Rub brisket with liquid smoke and salt on both sides. Wrap in regular aluminum foil and refrigerate overnight. The following day, preheat oven to 275 degrees. Unwrap brisket and place on a large piece of heavy duty aluminum foil. Sprinkle with onion and garlic. Wrap tightly in the heavy foil. Place in large roasting pan and roast for 5-6 hours depending on size of brisket. Remove from oven and bring to room temperature. Slice against the grain. Place in a large baking pan.
Prepare sauce by combining first 7 sauce ingredients in a medium sauce pan. Bring to a boil and season with salt and pepper to taste. Reduce heat and simmer until well combined and at desired thickness. Add butter and stir until sauce is shiny and butter is well incorporated.
Pour sauce over sliced brisket in baking pan. Cover pan with aluminum foil. Refrigerate overnight or 1 hour at room temperature.
Place uncovered into a 350 degree oven for 30 minutes or until heated through. Serve hot.
