Our friend Adele Franzblau doesn’t see herself as a cook, but she cooks for her family every night and even has her own family cheater brisket recipe. She got it years ago for her son’s bar mitzvah, when Adele’s mother-in-law, Nancy, in Pampa, Texas, suggested Aunt Pat’s Smoky Brisket. Adele says she doesn’t even measure. She sets the brisket on a big piece of foil and seasons it liberally with garlic salt, a half bottle of smoke, and about the same amount of Worcestershire sauce. The wrapped brisket marinates in the refrigerator overnight. The next morning, the brisket goes into a 250°F oven to cook unattended all day. When she gets home, the house smells wonderful, dinner’s ready, and she’s a hero. Ultimate Cheater Brisket is similar, but with the added sweetness of a little onion and ketchup.

　　

Ingredients

makes 8 to 10 servings

　　1 medium onion, chopped

　　One 4- to 6-pound beef brisket

　　1/4 cup Cheater Basic Dry Rub (page 45)

　　1/4 cup ketchup

　　1/4 cup Worcestershire sauce

　　1/4 cup bottled smoke

　　

Step 1

SCATTER the onion in the center of a large sheet of heavy-duty aluminum foil. Rub all sides of the brisket with the dry rub and place the brisket on top of the onion.

　　

Step 2

COMBINE the ketchup, Worcestershire sauce, and bottled smoke in a small bowl and pour over the brisket.

　　

Step 3

Tightly Wrap the brisket in the foil and place in a roasting pan. Refrigerate for a few hours or overnight. When you’re ready to cook, heat the oven to 250°F.

　　

Step 4

SLOW-ROAST the brisket for 6 to 8 hours. The meat should be fork-tender with an internal temperature of at least 190°F.

　　Cheater BBQ