Brisket Marinade

contributed by Deb Curtis Reno

½ c. white vinegar
¼ c. canola oil (or whatever you’ve got on hand…)
1 ½ c. beer
2 T. liquid smoke
1 medium onion, finely chopped
1 T. salt (not a typo…it’s really 1 Tablespoon!)
1 T. brown sugar
1 t. cayenne pepper
1 t. black pepper
Combine in a shallow dish or Ziploc.  Add meat; marinate for a few hours or up to two days.  Discard marinade.
Sprinkle brisket with Worcestershire, pepper & garlic salt.  Bake in shallow pan, uncovered, for 30 minutes @ 450°.  Cover tightly with foil and bake an additional 7-8 hours @ 225°

Chill brisket.  Slice thinly, against the grain.  Pour sauce over all.  Cover and return to 300° oven until hot, about 1 hour.
(I’ve served it hot out of the oven after a 15-30 minute rest…)

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