Brisket

1. 1

   In a small bowl, combine the smoked salt, celery salt, garlic salt and onion salt.

2. 2

   If using liquid smoke (see Cook's Note), mix it together with the tomato paste.

3. 3

   Rub the tomato paste over the brisket so every side is covered.

4. 4

   Then sprinkle the brisket with the salt mixture.

5. 5

   Wrap the brisket in foil and refrigerate for at least 6 hours and up to overnight.

6. 6

   Remove the brisket from the refrigerator and let it come to room temperature, about 1 hour.

7. 7

   Preheat the oven to 325 degrees F.

8. 8

   In a large roasting pan or baking dish, toss the onions with the oil to coat.

9. 9

   Unwrap the brisket and place it on top of the onions.

10. 10

    Cover the entire pan with foil and roast for 6 hours.

11. 11

    Using tongs, carefully remove the brisket from the pan and place it on a cutting board to rest for 10 minutes.

12. 12

    Thinly slice with a carving knife.

13. 13

    Pour the juices and onions over the slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.