Source:

Bud

Serves/Makes:8

Ingredients

• 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

Preparation

• 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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