Dot & Ricky's Brisket and Barbecue Sauce

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.

• Ready In: 6 hrs 12 mins
• Serves: 30-50

Ingredients

• 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)

• Barbecue Sauce

• 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

1. Rinse the roast and pat dry.
2. Sprinkle both sides with seasoning.
3. Place in a plastic bag and marinate in the refrigerator overnight.
4. The next morning, start charcoal fire in a smoker.
5. Pre-soak hickory chips or chunks in water.
6. 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.
7. Cover the smoker.
8. Add several soaked hickory chips directly on the coals. Replenish the coals and the chips periodically.
9. Baste meat occasionally with fat from cooking.
10. Cook for 6-8 hours. The meat should pull apart easily.
11. Pour off fat before serving.
12. Slice thinly across the grain and serve with barbecue sauce.
13. Barbecue Sauce:.
14. Mix all ingredients in a heavy bottomed pan and bring to the boil to dissolve the sugar.
15. Lower the heat and simmer until thick, about 10 minutes.
16. To Cook in Oven:.
17. Slow-roast brisket in a 275° oven for 60 minutes per pound.