• 2 1/4 quarts of beef stock

• 2 cups brown sugar

• 2 1/2 cups of ketchup

• 1 1/2 tbsp of salt

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 2 tsp black pepper

• 1/2 tsp oregano

• 1/2 tsp thyme

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper

1. Split and stuff garlic cloves into brisket
2. Sear brisket on each side, nice brown crust
3. Mix all ingredients (except for carmelized onions)
4. Pour over seared brisket
5. Cook for 2 hours 350 degrees F
6. After 2 hours, add onions
7. Then cook until brisket becomes tender for a total cooking time of 3-3.5 hours for 10 lb
8. Once brisket tender, take it out of the sauce, chill it overnight.
9. Strain onions from sauce and keep separate
10. Next day, slice, warm with onions on the side.