A tender and flavorful brisket recipe, slow-cooked to perfection with a smoky barbecue twist.
Place the brisket in a glass dish and pour the liquid smoke over it.
Ensure the brisket is evenly coated with the liquid smoke for a consistent smoky flavor.
Rub the brisket with minced garlic and sprinkle with salt, black pepper, and cayenne pepper.
Massage the spices into the meat to enhance the flavor.
Place sliced onions around the brisket in the dish.
The onions will add sweetness and moisture to the dish.
Cover the dish and refrigerate for at least 8 hours.
Marinating overnight allows the flavors to penetrate deeply into the meat.
Preheat the oven to 275°F (135°C).
A low oven temperature ensures slow and even cooking.
Wrap the brisket tightly in aluminum foil and place it in a roasting pan.
Sealing the foil tightly keeps the brisket moist during cooking.
Bake the brisket in the oven for 5 hours.
Check the brisket occasionally to ensure it is cooking evenly.
Unwrap the brisket and pour barbecue sauce over it.
Use a brush to evenly spread the sauce over the brisket.
Return the brisket to the oven, uncovered, and bake for an additional hour.
This step caramelizes the barbecue sauce for a rich flavor.
Slice the brisket and serve with your favorite sides.
Let the brisket rest for a few minutes before slicing to retain its juices.
