Brisket - cooking recipe

Ingredients

brisket
liquid smoke
salt and pepper
1 c. cold coffee
1 c. dry red wine (Merlot or Burgundy)
1 sliced onion
6 bay leaves

Preparation

Brush liquid smoke on brisket and sprinkle with salt and pepper.
Soak overnight in cold coffee and wine.
Add onion and bay leaves.
Bake in a covered roaster or roasting bag for 5 to 6 hours at 300\u00b0, fat side up.
Remove fat after 4 hours and drizzle with barbecue sauce.
Slice across grain and add more sauce, if desired. Keep in low oven (200\u00b0 to 250\u00b0) until ready to serve.