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Serves 12
2 tablespoons Liquid Barbecue Smoke®
2 tablespoons salt-free all purpose seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
5 pounds beef brisket, untrimmed
Sauce:
1 teaspoon olive oil
1⁄2 red onion, diced
1 teaspoon lemon zest
2 cups barbecue sauce
1⁄4 cup blackberry preserves
12 slices Mrs Baird’s Texas Toast
Olive oil spray
In a small bowl, combine the Liquid Barbecue Smoke®, all-purpose seasoning, garlic powder, onion powder, salt and pepper, forming a paste. Line a large baking pan with three oversized sheets of aluminum foil, overlapping the foil. Place brisket in pan. Rub both sides of brisket with paste mixture. Turn brisket, so the fat side is facing up, and bring sides of foil over brisket and crimp edges to seal and cover completely.
For best flavor, you may marinate brisket in the refrigerator up to 12 hours. Place wrapped brisket in a large shallow baking pan, and bake in a preheated 250º oven for 6 to 8 hours. Meanwhile, make the sauce.
Heat a medium saucepan over medium-heat. Add oil and swirl to coat pan. Add red onions and sauté for 2 to 3 minutes, or until tender, stirring occasionally. Add lemon zest, and cook for 30 seconds until flavors have blended, stirring occasionally. Add barbecue sauce, and blackberry preserves, and let mixture cook over medium-low heat for 5 to 10 minutes, or until flavors have blended, stirring occasionally. Cover and refrigerate until ready to use. When brisket is done, let stand 15 minutes, trim fat from top, and thinly slice across the grain.
Spray both sides of Mrs Baird’s Texas toast lightly with olive oil spray, and grill or toast on a flat griddle, over medium heat for 1 to 2 minutes per side, until golden brown. Serve toast and reserved sauce on the side of brisket slices. Dig in!
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