Ever wanted that BBQ Brisket, but don't have a Smoker? I have the easy solution.
Brisket (As much or little as needed for the crowd you are feeding)
Liquid Smoke (I prefer Wright's Hickory Liquid Smoke)
BBQ Sauce (I recommend Gates Original BBQ Sauce)
Be sure that the excess fat is trimmed off by yourself or ask your butcher to remove prior to purchase. You want some left on, this adds flavor and moisture to the cooking process. However, you don't need excessive amounts, it will only add calories and unnecessary fat.
Start by preparing the aluminum foil, the end goal is to create a pouch to seal in the meat and juices and roast the brisket slow and low. I start with two long sheets and fold them into each other at the seams to make the bottom layer.
Place the brisket on the aluminum foil and begin seasoning. Liberally apply onion powder, salt and pepper to brisket. Then apply liquid smoke to brisket, covering all of the brisket. I use approximately 1/2 a small bottle to 1/2 of a brisket. Do not be afraid to apply liberally, this is what gives it that "smoked" flavor. Take a piece of aluminum foil and finish the pouch to enclose the brisket.
Place in the oven at 250-275 for 4 hours. Remove from oven and check for tenderness. At this point, the meat should be starting to easily be punctured. It is at this time that I apply the BBQ sauce. I was born and raised in Kansas City and I like my sauce on the spicy side. Gates sauce is a little on the spicy side and only contains 3 grams of sugar per 2 tablespoons of goodness. I prefer to have my sauce cooked, due to the spices become more mellow after cooking, but it is fabulous without being cooked. I continue to cook the brisket with the sauce for at least 1 more hour.
When the brisket is complete, remove from the oven and let it sit for at least 5 minutes. Cut this meat against the grain or pull it apart for the best BBQ beef sandwiches you have ever had.
I hope you enjoy!