This will take some time to get tender, so plan on 3 to 4 hours, or more, but time well spinet. After 45 minutes of cooking time start a new set of charcoals. At 1 hour, remove old ones, and all ash. Replace with new, repeat as many times as needed to be fork tender. You may trim a little fat off, but don't take to mush off. Fat is flavor. Now go for it.
4 large cloves garlic, Peeled and smashed
2 teaspoons cores kosher salt
1 teaspoon rosemary, dried
2 tablespoons PURE olive oil. You don"t need the expensive EVOO for cooking
1 10-pound beef brisket
3 or 4 small carrots, cut in 3" chunks
2 or 3 celery ribs cut in3" chunck
1 onion, quartered. skins and all
1 cup beef broth
2 to 3 teaspoons liquid smoke
1 14 ounce can tomatoes, diced, juice and all
7 to 9 sprigs of flat leaf parsley
3 bay leaves.
additional kosher salt and freshly ground pepper
Using a mortar and pestle, ( stone will do, but if you have a cast iron one, flaunt it)
pulverize the garlic, salt, and rosemary together until pasty. ( a cutting board and knife will work also.) Add the oil and mix well; set aside. Preheat a 14" Dutch oven with 20 charcoals on bottom and 10 on top. This will change later. Season both sides of the brisket with salt and pepper. Rub the rosemary- garlic paste over the brisket. Drizzle with additional olive oil. Carefully place the brisket in the Dutch oven fat side down, and sear to form a nice brown crust on it, and turn to fat side up. adding additional oil as necessary to prevent sticking, scatter the vegetables all around the brisket, add tomatoes. Sprinkle with parsley, and scatter the bay leaves around the brisket. With a small piece of aluminum foil, tent the brisket. Cover and move 6 of the bottom charcoals to the top. Roast for 3 to 4 houses, basting with pan juices occasionally. doing this until brisket is fork tender. ( may ever take a little longer, but don't be in a hurry. Win done, Remove brisket from oven and let rest on cutting board for 15 to 18 minutes. With a slotted spoon, scoop out all the vegetables from the oven and discard. Remove as much fat as you can. Add 6 to 8 charcoals more under the Dutch oven living the lid off, and reduce pan juices to half. Pass Au jus with brisket.