Barbeque Beef Brisket

Ingredients:
Makes 6 to 8 servings
For the marinade:
1 10 oz. bottle soy sauce
1 10 1/2 ounce can beef consomme
3 Tb lemon juice, freshly squeezed
1/4 tsp garlic salt
3 lb beef brisket
1 Tb paprika
For the sauce:
1 cup ketchup
4 Tb brown sugar
4 Tb Worchestershire sauce
4 Tb apple cider vinegar

For the marinade: In a small bowl, combine soy sauce, consomme, lemon juice and garlic salt. Place the beef in a large plastic bag, add the marinade and seal. Marinate in the fridge overnight or at least 10 hours.

Remove the meat from the bag and discard marinade. Place the meat in a large piece of aluminum foil and sprinkle paprika (I like smoked paprika from Penzey's) over the meat. Completely wrap the meat in foil. Place it in a 9 x 13 inch baking pan and bake at 325 degrees for 4 hours. Refrigerate meat to cool completely, at least 5 hours or overnight. (This sounded crazy to me, but it's important.)

For the sauce, combine ketchup, brown sugar, Worchestershire sauce and vinegar in a small saucepan and simmer over low heat for 10 minutes. (Or use a jarred sauce...)

Remove cooled brisket from refrigerator. Remove aluminum foil, slice brisket and place meat in a 9 x 13 inch pan. Pour sauce over meat, cover with foil, and heat at 300 degrees for 45 minutes.

*I got this recipe from the paper. The clipping has been on my refrigerator for a couple years now. It turned out really well both times we made it. I actually cooked the brisket in our toaster/convection oven and I think I will do that again. It's kind of a 2-day process, but it's so worth it in the end.