Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).
In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.
Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.
Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 10|
|Calories from Fat: 394 (53%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 179.2mg||55 %|
|Sodium 1180.9mg||41 %|
|Potassium 831.3mg||22 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.3g|
|Protein 65.4g||93 %|
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Calories per serving: 743
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