Prep 12 mins
Cook 6 hrs
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.
- 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
- 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.
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.
This was UNBELIEVABLY good!!! I would give it 10 stars if I could. We had this for Easter dinner, and I think I ate a pound of it all by myself (and I'm not a fan of red meat)! David baked the 3-1/2 lb brisket in a foil-covered pan at 250 degrees for 5 hrs, then topped it with the BBQ sauce (made same amount as for larger brisket and used every last drop!) and baked it uncovered for another hour to carmelize it. I should mention that David marinated the meat for 24 hrs in the seasoning as well as Natural Pecan-Flavored Liquid Smoke in a vacuum-sealed bag (Food Saver). The meat was tender, juicy, falling apart, and melt-in-your-mouth YUMMY!!! Much to my delight, it made even better sandwiches the next day. OUTSTANDING recipe, WI Cheesehead. Thank you so much!