-Trim as much fat off the brisket as possible.
-sprinkle liquid smoke liberally on the brisket (up to half bottle)
-sprinkle with your selected brisket rub, and extra salt and pepper.
-cover with heavy duty foil and be sure that no steam can escape.
-bake at 225 degrees for about 10 hours (or till fork tender).
-after it has cooled, remove any remaining fat and refrigerate. Save leftover cooking juices.
-When ready to serve, slice the brisket against the grain and pour a little cooking juice over it. Cover tightly and heat in 350 degree oven for about 30 minutes.
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