Smoky Brisket Oven Style
|Center cut lean beef brisket||5 1⁄2 Pound|
|Smoked flavored salt||1 1⁄2 Teaspoon|
|Onions||8 Medium, thinly sliced and separated into rings|
|Tomato based chili sauce||12 Ounce (1 Bottle / 1 Cup)|
|Celery seeds||1 Tablespoon|
|Mustard seeds||2 Tablespoon|
Sprinkle brisket with smoke-flavored salt; then place meat in a 12- by 15-inch roasting pan.
Bake, uncovered, in a 500° oven, turning once, until lightly browned on both sides, about 30 minutes.
Remove from oven.
Lift meat from pan and set aside; with a spoon, stir pan juices to scrape browned bits free.
Arrange half the onions in an even layer in pan bottom.
Drizzle with half the chili sauce and sprinkle with half the celery seeds, mustard seeds, and pepper.
Set meat (with any accumulated juices) on onions, then cover with remaining onions and top with remaining chili sauce, celery seeds, mustard seeds, and pepper.
Cover pan tightly with a close-fitting lid or with heavy foil, folding foil snugly around pan rim.
Bake in a 275° oven until meat is tender when pierced, 4 to 4 1/2 hours.
If pan is not tightly sealed, juices will evaporate and meat may scorch; if there is any indication that this is happening, add water to pan as needed to keep bottom slightly moist.
Cover pan loosely and refrigerate until meat is well chilled, about 4 hours (or until next day).
Lift out meat and cut across the grain into 1/4-inch-thick slices.
Divide half the onions equally between two 9-by 13-inch or 10- by 15-inch baking pans or casseroles; spread onions evenly.
Arrange half the meat slices over onions in each pan, overlapping meat to fit.
Then, in each pan, make a band of half the remaining onions around edge of meat.
Add half of any juices to each pan.
To reheat, cover pan tightly with a close-fitting lid or heavy foil and bake in a 375° oven until meat is hot throughout, 35 to 45 minutes.