3 tb Vegetable oil
4 lb Brisket; up to 5 lb
2 tb Liquid smoke flavoring
1 Onion; coarsely chopped
14 oz Jar ketchup
12 oz Jar chili sauce
1/4 c Molasses
1/4 c Cider vinegar
2 tb Hot pepper sauce
2 tb Prepared mustard
2 tb Worcestershire sauce
2 t Ground black pepper
1 1/2 c Water
2 tb Fresh lime or lemon juice
Heat oven to 375 F. Heat 2 tb oil in large heavy-bottomed skillet
over medium-high heat. Add meat; brown on both sides, about
4 minutes on each side. Sprinkle liquid smoke over bottom of
roasting pan. Place rack in roasting pan. Then place meat on rack;
cover.
Bake at 375 F for 1 hour. Reduce oven temperature to 250 F. Bake for
3 to 4 hours more or until fork tender.
Meanwhile, heat remaining oil in small Dutch oven over medium heat.
Add onion; cook 6 minutes or until softened. Add ketchup, chili
sauce, molasses, vinegar, hot-pepper sauce, mustard, Worcestershire
sauce, black pepper, and water. Simmer for about 20 minutes,
stirring occasionally. Remove from heat. Stir in lemon juice. When
cool pour in bowl and refrigerate until meat is cooked.
When meat is done and cool enough to handle, pull apart into strands.
Cut into 2" pieces and add to sauce. Return beef and sauce to Dutch
oven. Simmer, covered, for 1 hour, stirring occasionally. Add more
water during cooking if needed. Serve on toasted buns with potato
salad.
