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Spicy Smoked Brisket
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  • 5 lbs (2.3 kg). trimmed brisket
  • 1 large garlic clove, minced
  • 1 tbsp (15 ml) Liquid Smoke
  • 1 tbsp (15 ml) chili powder
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) ground cumin
  • 1/2 tsp (2 ml) dried sage
  • 1/2 tsp (2 ml) sugar
  • 1/2 tsp (2 ml) groumd oregano
  • 1/4 tsp (1 ml) ground red pepper
  • 1/4 tsp (1 ml) freshly ground black pepper
  • Barbecue Sauce:
  • 1/4 cup (60 ml) beef fat (trimmed from brisket)
  • 1-1/4 cups (300 ml) catsup
  • 1/2 cup (125 ml) Worcestershire sauce
  • 1/3 cup (80 ml) fresh lemon juice
  • 1/4 cup (60 ml) firmly packed brown sugar
  • 1/4 cup (60 ml) finely chopped onion
  • 1/4 cup (60 ml) water
  • 1 tbsp (15 ml) tabasco or Louisiana hot sauce
  • Preheat oven to 200 degrees (90 C.).
  • Rub garlic into both sides of brisket.
  • Spoon liquid smoke over both sides of brisket.
  • Combine remaining seasoning in small bowl and mix well.
  • Rub into brisket.
  • Place brisket fat side up, on large piece of aluminun foil,wrap tightly and placed in a shallow roasting pan.
  • (The meat can be smoked in smoker at this point, if preferable, eliminating the foil and liquid smoke).
  • Bake in 200 degree (90 C.) oven until tender about 8 hours.
  • Remove from oven and slice across grain into thin slices and serve with barbecue sauce on the side.
  • Barbecue Sauce:
  • Render fat in small skillet over low heat - about 30 minutes.
  • Transfer 1/4 cup (60 ml) melted fat to medium sauce pan.
  • Stir in remaining ingredients and cook over low heat until thick--about 1 hour.

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