Tex-Mex Brisket

• 4 -6 lbs beef brisket, trimmed
• 2 tablespoons bolner brisket dry rub seasonings
• 1 tablespoon bolner texas steak seasoning
• 1 (4 ounce) bottle liquid smoke, reserve 3 teaspoons
• Sauce
• 2 cups catsup
• 1/2 cup vinegar
• 1/2 cup sugar
• 3 teaspoons liquid smoke
• 1/2 cup Worcestershire sauce

1. In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke.
2. Cover with foil and refrigerate overnight.
3. The next day, preheat oven to 250 degrees.
4. In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved.
5. Discard any remaining marinade.
6. Generously coat brisket with sauce.
7. Cover with foil.
8. Bake 5 to 6 hours.
9. Let the brisket'rest' at least 15 minutes before slicing.
10. Remember to always slice a brisket across the grain.
11. The grain always runs across the short side of the brisket.

beef brisket, brisket dry rub seasonings, liquid smoke, sauce, catsup, vinegar, sugar, liquid smoke, worcestershire sauce

Taken from www.food.com/recipe/tex-mex-brisket-62420 (may not work)