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Ingredients:

• 1 Beef Brisket

• 1-2 oz Grill and Roast Rub or Peppercorn Steak Rub

• 2 oz Liquid Smoke

• 16 oz Cool Tomato BBQ Sauce

Preheat oven to 350 degrees.

With a sharp knife trim the brisket of as much fat as possible. Sprinkle the Grill and Roast Rub or Peppercorn Steak Rub onto the brisket and rub to ensure equal coverage. Place the brisket in a Roaster with lid.

Pour 4 ounces of Cool Tomato BBQ Sauce and 2 ounces of Liquid Smoke over the brisket. Place the Roaster and brisket in the oven and bake for 3-4 hours depending on weight.

Remove the brisket from the oven. Drain all liquid from the Roaster and allow the brisket to cool. When cool, trim remaining fat from brisket. Slice diagonal (brisket will be very tender) with a sharp knife or electric knife.

Once sliced, place the brisket in aluminum foil and pour 4-6 ounces of Cool Tomato BBQ Sauce over the brisket and close aluminum foil and place back in Dutch oven. Preheat oven to 250 degrees and bake for 20 minutes.

Remove from oven and place sliced brisket on serving piece and pour 4-6 ounces of Cool Tomato BBQ Sauce over the brisket.

Serve with your favorite accompaniments!

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