Oven Barbecued Brisket

For the Sauce:
1 C tomato ketchup
2 Tbsp apple cider vinegar
4 cloves of garlic through the press
1 T prepared mustard
2 tsp liquid smoke (I prefer mesquite, but they also have hickory)
1/4 tsp hot pepper flakes
1/2 tsp cumin
1 T olive oil
1/4 cup brown sugar
1/4 cup honey
pinch of thyme
pinch of marjoram
pinch of oregano

• Preheat oven to 300 F (remember the secret to good brisket is low and slow.) 
• Rinse brisket under cold water and pat dry w/ paper towel.  
• Season generously with salt and pepper. 
• Sear on all sides in frying pan with a bit of oil to seal in the juices.  
• Place in casserole dish with fat side up. 
• Do not trim all the fat off, as this is a necessary ingredient to making good brisket.

Top with:

1/2 onion - thinly sliced red onion in rings

Combine ingredients for the sauce and whisk to blend.  Pour over the brisket.

• Seal the brisket with tin foil so that no steam can escape
• Place in oven and cook for about 3 hours.  
• Remove foil.  

2 cups small red potatoes, cut into quarters
1 cup baby carrots

• Add potatoes and carrots and continue to cook for an additional 1 1/2 hours until veggies are tender.  
• Check periodically to ensure there is enough liquid left in the pan, adding a little beef broth to the pan if necessary.

Remove from oven and let sit for a few minutes before slicing.