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Instructions |
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1.
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Combine all the ingredients in a plastic bag. Marinate the brisket for 2 days. Early in the morning of the day you are going to cook it, remove the brisket from the marinade and let it sit at room temperature while you get the fire ready. Pour the marinade into a small saucepan and boil for at least 10 minutes, cool, and put in a sealable bottle.
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2.
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Place the brisket in a smoker, or on indirect heat in a barbeque grill, fat side up, and cook for 12 to 14 hours at 225° to 250°F. I usually start about 7:00 or 8:00 in the morning and take the meat off the smoker at about 10:00 or 11:00 that night.. Baste during the cooking with the marinade (remember, it has to be boiled first). After 12 to 14 hours of cooking, the brisket should be almost all black and look like you've burned it -- you haven't.
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3.
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Remove the brisket from the smoker, baste liberally with the marinade, and wrap in heavy duty aluminum foil. Wrap it a second time. Place the brisket in the foil in the smoker or in the barbeque and let it cook overnight at 150°-160°F. About 1:00 or 2:00 the next afternoon, you got the best-tasting, juiciest, and most tender brisket you have ever had. The internal temperature should be around 160°-170°F.
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NOTE: If all else fails and it rains, or you can't use the smoker, you can put the roast (uncovered) in a Pyrex pan or roasting pan in your kitchen oven, set the temperature to 220°F , and cook for 10 hours. Add a pince of liquid smoke or Oregon Spice Company's Natural Mesquite smoke powder (oregonspice.com) to your BBQ sauce and you'll be amazed at the results.
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... an excerpt of:
"Grilling America" (Regan Books)
click on the cover to see it at Amazon.com
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This recipe is provided courtesy of:
Your radio home for food, fun and friends.
Reprinted with permission.
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