Jack daniels beef brisket

Ingredients

• 1 (4 to 6 pound) beef brisket
• 1 medium onion, finely chopped
• ¼ cup Jack Daniel's Whiskey
• ¼ cup soy sauce
• ¼ cup ketchup
• ¼ cup brown sugar
• ¼ cup cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 clove garlic, minced
• ½ teaspoon liquid smoke, optional
• Black pepper, to taste

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Preparation

• Heat the oven to 300°F. Put brisket fat-side up in a roasting pan and sprinkle with the onion. Combine all the remaining ingredients in a large measuring cup.
• Pour over the brisket. Cover tightly with heavy duty aluminum foil. Bake about 4 hours or until the internal temperature reaches 190°F and meat is tender.
• Let the meat rest at least 10 minutes before carving across the grain into thin slices with a sharp knife. Serve with pan drippings.
• Even better, cook the brisket a day before serving. Remove the cooked brisket from the drippings. Cover tightly with foil and refrigerate overnight.
  
• Refrigerate the drippings and skim off the hardened fat the next day.
• Before serving, slice the brisket while it's cold for a much neater cut. Combine the meat with the pan drippings in a baking dish.
• Cover and reheat at 325°F for about 30 minutes or until thoroughly warm.

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