No Fail Brisket

I posted this under "I like BBQ" a few days ago but I think that this is a better home for this.  Enjoy.

 

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
Mar 15, 2009