No Fail Brisket

Okay I talked with a friend of mine who cooks a mean brisket, I have done it one better I think.

Take a 2 prong fork, you know the one you use to take roasts out of the oven with, stab the brisket several times with the fat side up.

Put it in a roasting pan and put Worcestershire in the pan over the brisket, then sprinkle Lawry's salt across the fat.  Cover and put in fridge for 12 hours.

Get a BBQ pit going and I find that a oak and hickory or even pecan wood is great for it. 

Put the brisket on the BBQ pit grate for 3 hours at about 250 then put into the roasting pan and cover then back in the smoke for 6 hours at 250 still. 

Pull out bout half hour before dinner and let it sit.  It will be tender and have a great flavor.


mtvlm mtvlm
41-45, M
3 Responses Mar 7, 2009

It was fantastic and the ribs were great to have.<br />
<br />
I have got to get more pecan wood or even some hickory wood.

Got to do it again when my family come down, that and some ribs too I think, be good eats at my house for a week.

that sounds good. think ill try it