Barbeque Brisket
1- 4 to 5 lb. Beef Brisket
Salt and ground black pepper
1 medium onion, diced
3 cloves garlic, minced
1 jalapeno pepper, stemmed, seeded and minced
2 cups hickory or mesquite flavored barbecue sauce
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1/4 cup white vinegar
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
2 tablespoons liquid smoke
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Salt and pepper the meat to your satisfaction. In a large Dutch oven, sear on all sides over high heat. Reduce heat and add enough water to cover. Add the onion, garlic, and jalapeno pepper. Bring to a boil, then lower heat and simmer, covered, for 2 hours. Remove meat and reserve pan juice.
Preheat the oven to 250 degrees F. Return the brisket to the pot. Mix the barbecue sauce with the remaining ingredients and pour over brisket. Cover and bake for 4 hours.
While the brisket is cooking, place the reserved pan juices in a saucepan and reduce to 1/3 volume over medium high heat. Set aside and keep warm.
Remove the brisket from the pot and let stand 15 minutes before slicing. Pour the reduced pan juices over the sliced brisket and serve.
