Covered with tenderizing lemon slices and flavorful onions and cooked for several hours at a low setting, and then flooded with a bold flavored BBQ sauce, this brisket promises to be one your guests will not soon forget. So pronounced the flavor, I recommend serving with non-distracting accompaniments like steamed green beans and boiled potatoes.
Tidbits for perfection: Plan accordingly; the brisket has to be cooked the day before you plan to serve it. Make certain the brisket is completely covered with lemon and onion slices. Liquid smoke can be found in the condiment aisle of most grocery stores nationwide. It’s very important the meat gets sliced against the grain; it makes a difference in the flavor and tenderness. Check the meat for lines that are running in the same direction, this is the grain. Position the knife perpendicular to the grain and slice.
Day one …
One 5 pound brisket, after the butcher has trimmed off the fat
3-4 lemons, thinly sliced, seeds removed
3-4 medium onions, sliced
Preheat oven to 250°. Place meat in a 15 x 10½-inch (4 liter) baking dish. Cover brisket with lemon slices, top lemon slices with onion slices. Cover and bake for 6 hours.
6 hours later …
When brisket has cooled, drain essence from meat and discard lemon and onion slices. Cover and refrigerate overnight.
2 cups ketchup
2 cups water
2 teaspoons Worcestershire sauce
2 teaspoons liquid smoke
2 teaspoons brown sugar
1 teaspoon salt
A few dashes TABASCO® brand Pepper Sauce
In a large bowl, combine ketchup, water, Worcestershire sauce, liquid smoke, brown sugar, salt and Tabasco sauce.
The following day …
Allow brisket to come to room temperature. Preheat oven to 350°. Thinly slice meat against the grain. Pour BBQ sauce over brisket slices, cover and bake for 1 hour. Yield: 12 servings.