Dot & Ricky's Brisket and Barbecue Sauce

Recipe by WI Cheesehead
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READY IN: 6hrs 12mins
SERVES: 30-50
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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