Tex-Mex Brisket

Here is an alternative to having brisket when it's just not possible to 'slow-smoke' one for 10-12 hours using oak and mesquite. Prep time does NOT include overnight marinade.

• Ready In: 6 hrs 40 mins
• Serves: 6-8

Ingredients

• 4 -6  lbs beef brisket, trimmed
• 2  tablespoons  bolner brisket  dry rub seasonings
• 1  tablespoon  bolner texas  steak seasoning
• 1 (4 ounce) bottle liquid smoke, reserve 3 teaspoons

• Sauce

• 2  cups catsup
• 1⁄2 cup vinegar
• 1⁄2 cup sugar
• 3  teaspoons liquid smoke
• 1⁄2 cup Worcestershire sauce

Directions

1. In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
2. Cover with foil and refrigerate overnight.
3. The next day, preheat oven to 250 degrees.
4. In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
5. Discard any remaining marinade.
6. Generously coat brisket with sauce.
7. Cover with foil.
8. Bake 5 to 6 hours.
9. Let the brisket'rest' at least 15 minutes before slicing.
10. Remember to always slice a brisket across the grain.
11. The grain always runs across the short side of the brisket.