JEAN LYNN'S BEEF BRISKET

FOR THE BRISKET:
1 (4- to 5-pound) beef brisket
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
FOR THE SAUCE:
2 tablespoons margarine (not butter)
1/4 cup finely chopped onions
1 clove garlic, pressed or minced
1 cup ketchup
1/4 cup packed light brown sugar
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared yellow mustard

TO PREPARE THE BRISKET:
Soak hickory or wood chips in water for at least 1 hour. Prepare grill for indirect cooking by building the fire under half or less of the grill grate.

Sprinkle brisket evenly on both sides with salt, pepper and garlic powder. Place brisket on grill, away from the direct heat. Add wood chips to the fire, and cover the grill. Smoke at 250 to 300 degrees for 1 to 1 1/2 hours. If using charcoal, replenish the fire as needed.

Just before brisket is done smoking, preheat oven to 250 degrees.

Wrap smoked brisket tightly in aluminum foil. Place in a roasting pan or on a jellyroll pan. Roast in the oven until meat is fork-tender, 5 hours or longer.

WHEN BRISKET IS ALMOST DONE, PREPARE THE SAUCE:
Melt margarine in a small saucepan over medium heat. Add onions and garlic; cook, stirring, until softened. Do not let brown. Stir in ketchup, brown sugar, lemon juice, Worcestershire sauce and mustard. Bring to a boil, then reduce to a simmer and cook, uncovered, until thickened, 15 to 20 minutes.

Let the cooked brisket sit for 10 minutes, then slice across the grain. Serve with the sauce.

Makes about 10 servings
Adapted from source: Barbecue Nation by Fred Thompson