Braised Beef Brisket

Okay, so this is beyond good! Like, this is melt in the mouth, make you salivate when you smell/look at this! You know it is good when Joe hopes for leftovers (he HATES leftovers!) This is really easy to prepare, but takes time to marinate/cook. So, prepare to not make this and eat it the same day. I didn't take pictures of the after stuff, but did of the prep. And I am kicking myself for ding so!! But, if you would like to see pictures, go to where I got it. The Pioneer Woman. She is amazing and has a great website. I have her cookbook and read it all the time. Love it! Enjoy!
Braised Beef Brisket
2 10.5 oz. cans beef consomme (NOT beef broth)
1 1/2 c. low sodium soy sauce
Juice of 2 lemons
5 garlic cloves, chopped
1 tbsp. liquid smoke (optional, we didn't use it)
1 7-10 lb. beef brisket, untrimmed
To marinate, use an aluminum foil pan. Easy clean up is always good. In the roasting pan, combine the beef consomme and soy sauce. Halve the lemons, juice them and add the juice to the pan.

Chop the garlic and add to the mix. Place the brisket in the pan, fat side up.

Ladle some of the liquid on top, just to get the marinating process going.

Cover tightly with foil and place in the fridge to marinate for 24-48 hours. When you're ready, pop the brisket-still covered in foil-into a 300 degree oven (we changed it a little here, we cooked it at a lower temp for longer. We cooked it at 215 for close to 8-9 hours.) and cook for about 40 minutes per pound. An 8 lb. brisket would take about 6 hours to cook, or if you are doing a lower heat, about 8 hours. When cooking time is done, check the brisket to see if it is done. Take two forks and pull in opposite directions. The meat should come apart fairly easily. If it is too resistance, cover with foil and return to the oven for 20 more minutes. When the meat is fork tender, place it on cutting board. With a sharp knife, cute away the large slab of fat from the top of the meat. As you cut, try not to take any of the meat. It is the good meat under the fat. After most of the fat is trimmed, slice against the grain. It will basically fall apart. Put the sliced meat back into the pan with the juices. Serve when ready.