brisket
liquid smoke
salt and pepper
1 c. cold coffee
1 c. dry red wine (Merlot or Burgundy)
1 sliced onion
6 bay leaves

Brush liquid smoke on brisket and sprinkle with salt and pepper. Soak overnight in cold coffee and wine. Add onion and bay leaves.

Bake in a covered roaster or roasting bag for 5 to 6 hours at 300°F, fat side up. Remove fat after 4 hours and drizzle with barbecue sauce. Slice across grain and add more sauce, if desired. Keep in low oven (200°F to 250°F) until ready to serve.