The Cookbook

My ex-MIL used this recipe and it was some of the best brisket that I have ever had:

Cover brisket with pepper, garlic powder and onion salt.

Marinate brisket overnight in hickory liquid smoke (found in the BBQ sauce section at gro store).

Cook in 275 degree oven an hour per pound in a covered roasting pan.

For the last hour, uncover brisket and pour your favorite BBQ sauce over it - she used KC Materpiece.

Once it is done, let it sit for about 15 minutes and then use the flat side of a knife to scrap the top layer of fat off the brisket. This part is critical if you don't want huge chucks of fat on your sliced brisket.

Slice it up and enjoy. Good stuff and pretty easy to do.

Michael in LH