Oven Brisket

• 9 to 10 lb. brisket
• 2 Tbsp. liquid smoke
• 2 tsp. Kitchen Bouquet
• 3 tsp. Accent
• 1 tsp. garlic salt
• 2 tsp. Lawry's salt
• 4 tsp. McCormick lemon and pepper seasoning
• 2 tsp. tenderizer
• 1 tsp. crushed red pepper
• 2 tsp. black pepper
• 1 can beer (optional)

1. Rinse the blood off brisket and dry it with paper towels.
2. Trim off some of the fat.
3. Line a large, deep pan with heavy-duty aluminum foil that has been doubled.
4. Mix liquid smoke and Kitchen Bouquet and pour this on foil.
5. Place brisket on foil fat side up. Mix seasonings.
6. After mixing seasonings, add liquid smoke and Kitchen Bouquet and mix with seasonings to make a thin paste. Smear this all over top of brisket.
7. Add beer to pan.
8. Cover the pan with heavy-duty foil and crimp over edges of pan to seal.
9. Let marinate in the refrigerator overnight.
10. Bake at 300u0b0 for 5 to 6 hours, or until tender.

brisket, liquid smoke, kitchen, accent, garlic salt, salt, lemon, tenderizer, red pepper, black pepper, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561901 (may not work)