Brisket-Baked in the Oven
An alternative to having brisket when it's just not possible 
to 'slow-smoke' one for 10-12 hours using oak and mesquite.

• 4-6 pound beef brisket, trimmed
• 2 tablespoons Bolner's Brisket Rub
• 1 tablespoon Bolner's Texas Steak Seasoning
• 1 4-ounce bottle Liquid Smoke, reserve 3 teaspoons

• 2 cups catsup
• 1/2 cup vinegar
• 1/2 cup sugar
• 3 teaspoons liquid smoke
• 1/2 cup worcestershire sauce

In a large Dutch oven, place brisket, sprinkle both sides with the spices
and coat generously with Liquid Smoke.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 250 degrees.

In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar
is dissolved.  Discard any remaining marinade.  Generously coat brisket with sauce.
Cover with foil.  Bake 5 to 6 hours.  Let the brisket 'rest' at least 15 minutes before
slicing.  Remember to always slice a brisket across the grain.
The grain always runs across the short side of the brisket.  .

Yield:  6 to 8 servings.

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