I used one flat-cut brisket, 3.3 pounds.
3 cups Open Pit
Approx. 3 tsp liquid smoke, or to taste
Approx. 1 cup of chopped onions (I used frozen)
1/2 can beer
I rubbed the taco seasoning all over the brisket and put it in a Food Saver bag and "sucked it", then refrigerated it overnight. I use bulk taco seasoning, so I just used as much as I needed to cover the meat. The next afternoon, Steve took it out to the grill and grilled both sides until it was nice and brown and crispy. Then I lined my 9x13 pan with heavy duty foil, put in the meat, poured the beer over it, then the combined BBQ sauce, onions, and liquid smoke. I completely closed the foil and roasted it at 275 for about three and a half hours. At one point, I bumped up the temp to 300 for maybe an hour. After the three and a half hours, I removed it from the oven and let it rest for approximately 20 minutes, then cut it thinly against the grain and returned the meat back to the juices, lightly covered it with the foil and returned it to the oven for approximately a half hour. I served the slices with a bit of the sauce and also sauce on the side.