I moved from Dallas to NC last year and one of the things that I miss most is good brisket. Eveything here is pork based BBQ. I love beef. Does anyone have a good recipe for cooking your own brisket?

The Brisket

8�12 lbs packer-trimmed beef brisket

2 cups of your favorite dry rub seasonings

(1. The day before serving pat the dry rub into every pore on the brisket and place in a trashbag to marinate overnight.

2. Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210�F.

3. Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.

4. Maintain pit temperature between 180� and 220� and smoke 1 hour to 1 1/4 hours per pound.

5. Every hour or so, if you have to use mop sauce you may do so.

6. (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.

7. Cut the fatty top section away from the top section and the second section.

8. Slice both brisket sections across the grain.

9. Serve the barbeque sauce on the side, not on the meat.

The barbeque sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Onions, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
1 c Fresh parsley, chopped
1 c Peanut cooking oil
2 tb Garlic, chopped
3 c Steak sauce
1/2 c Louisiana hot sauce
3 c Ketchup
3 ts Salt
1 c Southern Comfort Liquor (optional)

In a large skillet, saute onions, celery, bell pepper and parsley in peanut
oil until onions are clear or tender. Add garlic and cook a little longer.
Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours.
This sauce can be stored in the refrigerator for several weeks. Makes 3
quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as
a bubba-que sauce, but it also, too, is mighty fine for soppin." From
Justin Wilson's "Outdoor Cooking With Inside Help"

This will make you slap youself cause you won't believe how good it is!

[ 01-19-2003, 19:58: Message edited by: Bear Claw ]

Try this marinate. Have used it on brisket several times.

INGREDIENTS:

4 heaping Tbsp. Curry Powder
6 Tbsp. Soy Sauce
6 Tbsp. Worcestershire Sauce
2 heaping Tbsp. Black Pepper
2 Tbsp.Tony�s Creole Seasoning
3 heaping Tbsp. Adolphs Instant Meat Tenderizer
2 � cups Strong Coffee (I use French Market brand with Chickory)

DIRECTIONS:

Mix above ingredients, set aside. Trim out a 10 lb. Beef brisket, cutting � to � inches slices across the grain of the meat. Place meat and above mixture into a gallon plastic bag, marinate in refrigerator for 24 hours. At this time, you can grill, or place in freezer to cook another day. My experience is that this will cook up very tender and that you will need a fine mesh grill or you will loose meat through the holes. Would be great for Main Dish, sandwiches or spreads.....