10 lbs brisket well trimmed
3 lg onions sliced
3 tbsps vegetable oil
2 tsps salt
2 tsps Emeril's Original Essence
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup catsup
1 ounce 12 bottle chili sauce
1 cup brown sugar
Season brisket with lots of garlic powder. Cook brisket in crockpot or in oven tightly wrapped in foil for 5-6 hours at 300 degrees. Cool to room temperature and then refrigerate overnight.
Saute onions in oil, stirring occasionally, until caramelized and most of the liquid has evaporated, about 20 minutes. Remove from heat. Add all remaining ingredients and stir to combine.
Remove any fat from chilled brisket, slice and place in sprayed baking dish. Pour sauce over and around sliced meat. (May be refrigerated overnight at this point.) Cover tightly with foil, and bake at 200 degrees for 1-2 hours.