24 Hour Brisket

• 1 (5 lb.) boneless beef brisket, well trimmed
• 1 c. strong coffee
• 1 (10 oz.) bottle Coca-Cola
• 3 Tbsp. brown sugar
• 2 Tbsp. prepared mustard
• 1/4 tsp. Tabasco sauce
• 2 c. catsup
• 1/4 c. Worcestershire sauce
• 2 Tbsp. Liquid Smoke
• 2 tsp. Gravy Master seasoning sauce

1. Twenty-four hours ahead, place brisket (fat side up) in a heavy foil or a covered baking dish.
2. Pour coffee over brisket; seal or cover and bake in a preheated 200u0b0 oven for 24 hours. When it has baked 24 hours, remove from oven; pour off all the liquid and discard it.
3. Place meat on cutting board and trim off all the excess fat.
4. Slice brisket into strips.
5. Put brisket back into pan.
6. In a mixing bowl, combine and mix together all the remaining ingredients and pour this sauce over the brisket.
7. Bake at 200u0b0 for at least 1 more hour.
8. It freezes beautifully.

boneless beef brisket, coffee, brown sugar, mustard, tabasco sauce, catsup, worcestershire sauce, liquid smoke, seasoning sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695611 (may not work)