smoked in a real BBQ smoker. It is smoky, as spicy as you want it (or not) and wonderful for sandwiches too.This is a great brisket recipe for the times of the year you can't fire up the BBQ and you still crave that smoky goodness.
One Whole Beef brisket with a thin layer of fat on one side
¼ c liquid smoke (less if the brisket is smallish)
¼ c lemon juice
3 T Montreal Steak seasoning (or any good steak seasoning)
1-3 T crushed red pepper (depending on how much heat you want)
½ c water
Mix dry ingredients and rub both sides of brisket.
Place brisket fat side up in a glass baking dish.
Mix liquid ingredients and pour over brisket.
Cover VERY tightly with foil so no steam escapes and place in middle of preheated oven.
Bake @ 275 for one hour per pound.
The secret to the perfect brisket is NOT opening the oven door until the brisket has cooked for an hour per pound. No peeking!