- 3 1/2 fluid ounces hickory-flavored liquid smoke
- 1 (10 fluid ounce) bottle steak sauce
- 1 tablespoon salt
- 1 tablespoon fresh-ground black pepper
- 1 tablespoon garlic powder
- 1 (3 pound) beef brisket
- 1 thinly sliced onion
- To make the marinade, whisk together the liquid smoke, steak sauce, salt, pepper, and garlic powder in a bowl.
- Line a roasting pan with aluminum foil. Place brisket with the fattier-side facing upwards in the center of the pan. Pour half of the marinade over the brisket. Using a food injector, inject the rest of the marinade into the brisket. Seal the brisket in the foil and refrigerate for at least 16 hours.
- Preheat oven to 250 degrees F (120 degrees C). Open foil and layer onion slices on the brisket. Reseal the foil.
- Bake in preheated oven for 6 hours. Remove the brisket and slice. Reseal the foil and bake the sliced brisket for 1 hour more.