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1
Place brisket in glass baking dish, fatty side down, making a note of exact weight before discarding wrapper (that will determine cooking time later).
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2
Measure all remaining ingredients*except* BBQ sauce into a jar with a tight-fitting lid; shake well to mix.
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3
Pour marinade evenly over meat; cover dish with foil and refrigerate overnight.
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4
When ready to cook, remove from refrigerator and allow to sit at room temperature while preheating oven to 300 degrees F.
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5
Bake brisket, covered with foil, for 4 to 5 hours, until extremely tender.
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6
This is where the weight comes in-- a 3-lb.
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7
brisket should be ready in 4 hours; a 4-lb.
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8
brisket will probably take the full 5 hours; if you have one that's somewhere in between, adjust cooking time in 15-minute increments, depending on the exact size.
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9
Remove brisket from oven and**CAREFULLY** drain off most of the grease that has been produced (safety first here, please-- that grease will be scalding hot!
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10
).
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11
Note: Leave about 2 tablespoons in the pan for flavor; discard the remainder.
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12
Pour 1 cup of your favorite BBQ sauce evenly over meat (I use Corky's).
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13
Recover with foil and return to oven for one additional hour.
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14
You can either slice this or shred and serve on buns as a sandwich.
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15
Heat additional BBQ sauce to serve on the side.
