Rich Davis' Indoor Barbecued Beef Brisket

• 1 (4 to 5 lb.) beef brisket
• 1 medium onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 jalapeno pepper, stemmed, seeded and diced
• 2 c. hickory or mesquite flavored barbecue sauce
• 1/4 c. white vinegar
• 1/2 c. Worcestershire sauce
• 2 Tbsp. brown sugar
• 1 tsp. salt
• 2 Tbsp. liquid smoke

1. Salt and pepper meat to taste.
2. In a large Dutch oven, sear meat on all sides over high heat. Reduce heat. Add water to cover. Add onion, garlic and jalapeno pepper.
3. Bring to a boil, then lower heat and simmer, covered, for 2 hours.
4. Remove meat and reserve pan juices. Return brisket to pot.
5. Mix barbecue sauce with remaining ingredients and pour over brisket. Cover pot and bake in a preheated 250u0b0 oven for 4 hours.

beef brisket, onion, garlic, pepper, hickory, white vinegar, worcestershire sauce, brown sugar, salt, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076480 (may not work)