Method

Scatter the onion in the center of a large sheet of heavy-duty aluminum foil.  Rub all sides of the brisket with the dry rub and place the brisket on top of the onion.

Combine the ketchup, Worcestershire sauce, and bottled smoke in a small bowl and pour over the brisket.

Tightly wrap the brisket in the foil and place in a roasting pan.  Refrigerate for a few hours or overnight.  When you're ready to cook, heat the oven to 250° F.

Slow-roast the brisket for 6 to 8 hours.  The meat should be fork-tender with an internal temperature of at least 190° F.

Makes 8 to 10 servings

Reprinted with permission from Mindy Merrell and R. B. Quinn, Cheater BBQ, published by Broadway Books   click for book review

more meat recipes         more grill and barbecue recipes (indoors and out)        more chef and cookbook recipes