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1
Preheat oven to 275. 275 is the MAGIC NUMBER for brisket. Any hotter and it will be tougher than hell.
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2
Line your baking pan with foil. You'll probably need to seam two pieces together by folding so it will be big enough to seal around the whole brisket.
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3
With a narrow knife, cut little slices into the meat side ang slip in the garlic slivers. Spread dry ingrediant on to the meat side mostly, some on the fat, then rub in with the oil so its rubbed in GOOD. Place sliced onions in the pan, then put the brisket in fat side UP. It will probably not fit in all the way, that's why the foil has to be big. Wrap the foil up tight, and place in oven overnight, about 12 hours.
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4
Next morning when your house smells GOOD, take it out of the oven and let it cool an hour or so. Carefully lift out the brisket onto a big platter. Pour the remaining juice and onions into a bowl and remove the fat out of the broth. This is the base for your sauce.
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5
Soak your hickory and fire up the grill or smoker to 275, no higher than 300. If you don't have a smoker, put the fire at one end of the grill, meat at the other. When coals are ready, put it on an oiled grill, the fat side UP, add wet hickory for more smoke, close the lid and let it go for 3-4 hours. Slop some sauce on every half hour, add more hickory, and check the heat. Low heat, lots of smoke.
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6
For the sauce, put broth and cooked onions into a big saucepan. Add the rest of the ingrediants and adjust to taste. I use a handheld blender to break up the onions. Let it simmer low while the brisket's on the grill. Put a little on the brisket every time you check the fire.
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7
When it's done it will be dark brown/black on the outside, tender and moist. Let it sit at least 30 min before trying to slice or it will fall apart. Serve with rolls, home made potato salad, red beans, watermelon and beer or iced tea.
