from the Oven
Preheat oven to 350 degrees.
With a sharp knife trim the brisket
of as much fat as possible. Sprinkle the Grill
and Roast Rub or Peppercorn
Steak Rub onto the brisket and rub to
ensure equal coverage. Place the brisket in a Roaster with lid.
Pour 4 ounces of Wild Tomato
BBQ Sauce and 2 ounces of Liquid
Smoke over the brisket. Place the Roaster and brisket in the oven and bake
for 3-4 hours depending on weight.
Remove the brisket from the oven.
Drain all liquid from the Roaster and allow the brisket to cool. When
cool, trim remaining fat from brisket. Slice diagonal (brisket will be
very tender) with a sharp knife or electric knife.
Once sliced, place the brisket in
aluminum foil and pour 4-6 ounces of Wild Tomato
BBQ Sauce over the brisket and
close aluminum foil and place back in Dutch oven. Preheat oven to 250
degrees and bake for 20 minutes.
Remove from oven and place sliced
brisket on serving piece and pour 4-6 ounces of Wild Tomato
BBQ Sauce over the brisket.
Serve with your favorite