Low and Slow Texas Oven Brisket

• 1 medium onion, chopped
• 6 garlic cloves, chopped
• One 4- to 6-pound beef brisket with a layer of fat
• 3 to 4 tablespoons Cheater Chili Dry Rub (page 45)
• 1/4 cup bottled smoke
• 1/4 cup Worcestershire sauce

1. HEAT the oven to 250F.
2. SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat.
3. Lay the brisket on top and rub all sides with the dry rub.
4. Pour the bottled smoke and Worcestershire over the meat.
5. SEAL the foil around the meat.
6. Carefully place the foil pack in a large roasting pan.
7. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190F and the meat is pull-apart tender.
8. REMOVE the brisket from the oven.
9. Open the foil and allow the juices to collect in the pan.
10. Move the brisket to a cutting board and thinly slice it against the grain.
11. Serve with the warm meat juices.

onion, garlic, cheater, bottled smoke, worcestershire sauce

Taken from www.epicurious.com/recipes/food/views/low-and-slow-texas-oven-brisket-391338 (may not work)