Spicy Smoked Brisket

• 5 lbs (2.3 kg). trimmed brisket
• 1 large garlic clove, minced
• 1 tbsp (15 ml) Liquid Smoke
• 1 tbsp (15 ml) chili powder
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) ground cumin
• 1/2 tsp (2 ml) dried sage
• 1/2 tsp (2 ml) sugar
• 1/2 tsp (2 ml) groumd oregano
• 1/4 tsp (1 ml) ground red pepper
• 1/4 tsp (1 ml) freshly ground black pepper
• 1/4 cup (60 ml) beef fat (trimmed from brisket)
• 1-1/4 cups (300 ml) catsup
• 1/2 cup (125 ml) Worcestershire sauce
• 1/3 cup (80 ml) fresh lemon juice
• 1/4 cup (60 ml) firmly packed brown sugar
• 1/4 cup (60 ml) finely chopped onion
• 1/4 cup (60 ml) water
• 1 tbsp (15 ml) tabasco or Louisiana hot sauce

1. Preheat oven to 200 degrees (90 C.).
2. Rub garlic into both sides of brisket.
3. Spoon liquid smoke over both sides of brisket.
4. Combine remaining seasoning in small bowl and mix well.
5. Rub into brisket.
6. Place brisket fat side up, on large piece of aluminun foil,wrap tightly and placed in a shallow roasting pan.
7. (The meat can be smoked in smoker at this point, if preferable, eliminating the foil and liquid smoke).
8. Bake in 200 degree (90 C.) oven until tender about 8 hours.
9. Remove from oven and slice across grain into thin slices and serve with barbecue sauce on the side.
10. Render fat in small skillet over low heat - about 30 minutes.
11. Transfer 1/4 cup (60 ml) melted fat to medium sauce pan.
12. Stir in remaining ingredients and cook over low heat until thick--about 1 hour.

trimmed brisket, garlic, liquid smoke, chili powder, paprika, salt, ground cumin, sage, sugar, oregano, ground red pepper, ground black pepper, beef, catsup, worcestershire sauce, lemon juice, brown sugar, onion, water, tabasco

Taken from online-cookbook.com/goto/cook/rpage/0001A1 (may not work)