Stovetop Smokehouse BBQ Brisket

Instructions

1. Start by heating a large pan on medium high heat. Add ghee and melt. 
2. Using tongs, transfer your brisket to the pan and sear for 3 - 4 minutes on either side, making sure there is a nice brown sear before flipping. 
3. Remove brisket and set to the side on a plate. Do not remove any liquid from the pan. 
4. Toss in garlic and onion, sautéing for 3 - 4 minutes, or until onions become translucent. 
5. Transfer brisket from the plate back to the pan and season with Smokehouse BBQ Rub. Follow by emptying contents of the bone broth over the brisket (don't worry if the seasoning slides off, it will all blend together!). 
6. Make sure the bone broth is brought to a boil, then cover and reduce to low / simmer and cook for 3 - 3 1/2 hours. 
7. At the 3 - 3 1/2 hour mark, remove the top and shred brisket with two forks. Note that it won't shred really easily at this time since it still has a few hours to go, but breaking it up will help it soak up all that delicious seasoned broth!
8. Cover again and continue to cook for another 3 - 3 1/2 hours. During the last hour you may want to uncover a few times and simply toss the brisket so that it all has a chance to cook evenly. You may even want to shred the meat a bit more during this time.
9. Your brisket is done and ready to enjoy with (almost) all of the liquid is has been soaked up by the meat. You do want to leave a little bit in there, but not too much!
10. Cut off the heat, remove and serve immediately! This can be stored in the refrigerator for 3 - 5 days to enjoy a number of different ways.