The word "Brisket" always reminds me of the Old West.
Campfires, Wagon Trails and Gunsmoke.
Men sitting around a roaring fire with bandanas around their necks, horses tied up behind em', wearing Levis and dusty old boots- eating chunks of Brisket.
Sometimes there's nothing better than a good slice of meat and potatoes.
This recipe will make any Cowboy wanna stick around the Ranch if he smells this cooking in the oven.
5 to 6 pound Brisket, trimmed
1 (12 ounce) can beer
1 packed Meatloaf Seasoning
1/2 Onion, sliced
Buy yourself a nice 5 or 6 pound of trimmed brisket. Normally you will find a "non-trimmed" Brisket or a "trimmed" Brisket in your grocer. Be sure to get the trimmed kind. Don't skimp and get a smaller cut because Brisket shrinks up to half the size.
Preheat oven to 375 degrees.
Place your Brisket in a deep roasting pan, fat side down, and sprinkle it with salt and pepper and then sprinkle with the Meatloaf seasoning packet.
Pour the beer in the the bottom of the roasting pan.
Pour enough of the apple cider in the pan to cover half the Brisket.
Cut half of an onion and place onion rings right on top of the Brisket.
Cover the pan tightly with foil place in preheated oven.
Go sit a spell and let the Brisket hang out in the oven for 3.5 hours.
After the 3.5 hours is up, take out of the oven. Take Brisket out of roasting pan and place on a cookie sheet lined with tin foil.
Turn oven down to 350.
Pour 1/3 of the bottle of BBQ sauce top of the Brisket and brush it all over the top.
Place it back in the oven, uncovered for 15 minutes.
Repeat. (Take out of the oven again, pour 1/3 of the bottle on top of the Brisket, brush over the top, and place back in the oven for 15 more minutes).
Repeat one more time.
Take out of oven and let rest for 15 minutes.
The BBQ sauce will be all warm, and sticky and gooey and delicious.
Now get to slicing, your hungry Cowboy is waiting.