Oven barbecue brisket with liquid smoke

Trim the fat cap down a little.

Rub the brisket down with plenty of liquid smoke.

Set it fat side up on a rack (optional, gives a drier bottom).

Season directly on the meat with black pepper, garlic powder, onion powder, paprika, a little cumin, coriander, a little sugar and salt; rub in, flip and do the other side.

Cook uncovered in a 225F (107C) oven with the convection fan on, low and slow.

Optionally give it another coat of liquid smoke; extra vinegar spray is not needed as the liquid smoke is acidic.

Put a little water in the pan for steam.

After three or four hours, when the bark is dark, wrap the brisket tightly in foil to braise in its own juices.

Insert a thermometer into the deepest part and return to the oven.

Barbecue sauce: stir together ketchup, molasses, mustard, Worcestershire, hot sauce and vinegar and adjust to taste.

Cook until the brisket reaches 195F (about 90C), which took 13 hours.

Rest at least half an hour before slicing.

Slice down the middle.