Texas Oven Smoked BBQ Beef Brisket

Ingredients:

11-12 lb. beef brisket
Garlic powder
MSG (optional)
Paprika powder
Hawaiian coarse rock sea salt or Kosher salt
Fresh coarse cracked black pepper
Liquid Smoke
Barbecue sauce

Procedure:

Pour Liquid Smoke over brisket, placed in a aluminum foil pan then generously sprinkle garlic, paprika, MSG, salt, and black pepper.

Place the beef brisket in the refrigerator overnight, covered.

When ready to cook, sprinkle both sides of meat with all spices again. Oven "smoke" for 5 hours uncovered in a 250 degree oven (very slow oven). Place foil over top of meat and sides of pan so meat will lie in good juices while it cooks for another 5 hours. Then uncover meat and pour/brush barbecue sauce over it and bake one more hour. (Allow to cool at least 1 hour before slicing. May crumble if served hot.) Once the meat has cooked the suggested five hours, it will have the appearance of a large piece of charcoal. Don't be alarmed! Smell it. Pull off a sacrificial end piece and try it. Wow! How good is that? Sneak a piece of meat every now and then. When the strands fall apart, or the inside of the brisket reaches around 200°, your brisket is ready. :)

Cut brisket across the grain. Serve with barbecue sauce on the side. Try not to smother it with too much sauce. You still want to preserve the savory smoky tender slices. mmmmm yum!!

We ate it with brown rice and steamed asparagus spears and butter garlic steak mushrooms.

Enjoy!! :)