Beef Brisket

This is a ton of meat and can be used for many other recipes.  Part of our leftovers from this went into making Cowboy Nachos for dinner last night.  Comes from Pioneer Woman.  We will also be using it for stuffed sopapillas later this week.  Enjoy.

2 cans beef consomme

1/2 c. lemon juice

1 1/2 c. soy sauce

5 cloves garlic, chopped

2 tbsp. liquid smoke

1 (10 lb) beef brisket

Combine first five ingredients in large roasting pan.  Place brisket in the marinade, fat side up.  Cover tightly with foil.  Marinate in refrigerator for 24-48 hours.  When ready to cook, place pan, covered in foil, into a 300F oven.  Cook brisket for approximately 40 minutes per pound.  When fork tender, transfer whole brisket to a cutting board.  Slice against the grain and place slices back into the cooking liquid.  Serve immediately, spooning juice over the slices.  Barbeque sauce man be used, if preferred.  You may store pan in the fridge for up to two days or freeze for use at a later date.  If fat collects and hardens at the top, remove and discard.  Brisket is great with mashed potatoes, with the juice spooned over the top.  It's also great on a sandwich with melted cheese.