This is my second favorite brisket recipe so far. Yes, second out of two, but it is still FANTASTIC!

Ingredients

Brisket

• 5-7 lb. beef brisket, trimmed
• 2 tsp dried rosemary
• 2 bay leaves
• 2 tsp. salt
• 1 tsp. fresh ground black pepper
• 4 large sweet onions, sliced
• 1/2 lb. fresh mushrooms
• 4 ribs celery, sliced
• 1 red bell pepper
• 4 cloves garlic

Sauce

• 1 1/2 cup chili sauce (I used Thai chili sauce)
• 1 can ginger ale
• 1/2 cup beef broth
• 2 tbsp. light brown sugar
• 1 tbsp. Worcestershire sauce

Preparation

Place the trimmed brisket, fat side up, in a 12" deep (or a regular 14") Dutch oven .



Season with the rosemary, bay, salt and pepper. Arrange the sliced onions, mushrooms, celery (with leaves), bell pepper and garlic over the meat.



In a medium-size mixing bowl, combine all of the remaining ingredients, whisk well, then pour the mixture over the top of everything in the oven.



Cover and bake using 6-8 briquettes bottom and 10-12 briquettes top for 4 hours replacing briquettes every hour. Baste meat often with pan drippings.

When meat is tender remove from oven and let rest for 5 minutes then carve brisket against the grain in 1/4" thick slices. Serve with the pan juices and onions, etc...