Recipe by WI Cheesehead
Out of the Penzey's One magazine, vol 1 issue 1 (2005). Have not made this, but it looks good. See directions after recipe for cooking in a slow oven.
Top Review by jaimed
This recipe is sooooo good and sooooo simple. I cooked the brisket in the oven, followed the recipe exactly, and it turned out amazing. I served it for several friends and had them all requesting the recipe. Trust me. This one is really good.
- 8 -12 lbs beef brisket
- 16 -24 teaspoons southwest seasoning (2 tsp per lb) or 16 -24 teaspoons other favorite southern seasoning (2 tsp per lb)
- 1 cup ketchup
- 1⁄3 cup soy sauce
- 2 tablespoons shallots
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup sugar
- 1⁄4 cup white vinegar
Directions See How It's Made
- Rinse the roast and pat dry.
- Sprinkle both sides with seasoning.
- Place in a plastic bag and marinate in the refrigerator overnight.
- The next morning, start charcoal fire in a smoker.
- Pre-soak hickory chips or chunks in water.
- Once the coals are hot, place the brisket, fat side up, in a disposable aluminum pan large enough to accomodate the roast and place it on the grill.
- Cover the smoker.
- Add several soaked hickory chips directly on the coals. Replenish the coals and the chips periodically.
- Baste meat occasionally with fat from cooking.
- Cook for 6-8 hours. The meat should pull apart easily.
- Pour off fat before serving.
- Slice thinly across the grain and serve with barbecue sauce.
- Barbecue Sauce:.
- Mix all ingredients in a heavy bottomed pan and bring to the boil to dissolve the sugar.
- Lower the heat and simmer until thick, about 10 minutes.
- To Cook in Oven:.
- Slow-roast brisket in a 275° oven for 60 minutes per pound.