Recipe Ingredients:
- 1-2 lbs One Mile Ranch Brisket
- Liquid Smoke
- 2 tbsp salt
- 2 tbsp coarse black pepper
- 3 tbsp smoked paprika
- 1 tbsp garlic powder
BBQ Sauce:
- 1/2 cup Bullseye BBQ sauce
- 1/2 original Diana sauce
- Montreal steak spice
Directions:
- (NIGHT BEFORE) Mix salt, pepper, smoked paprika, and garlic powder together in a small bowl.
- Rub thawed brisket with lots of liquid smoke and then thoroughly cover with spice rub. Press into the brisket and make sure all sides are well covered.
- Wrap tightly with tin foil and let sit in the fridge overnight.
- (DAY OF) Put tin foil wrapped in brisket into a roasting pan, and pour 1 cup of water in the bottom of the pan (tin foil will sit in it). Put on the lid and cook at 350° for 5 hours.
- In a small bowl combine Bullseye, Diana sauce, and Montreal steak spice.
- After 5 hours, open up the tin and lather the brisket in half the BBQ sauce mixture. Put back in the oven without the lid for 30 minutes.
- Add more BBQ sauce and raise temp to 400° for another 20-30 min.
- Slice and serve with beans, cornbread, mashed potatoes, or other sides of your choice!
ENJOY!