Brisket and Barbecue Sauce

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This is a great smoker recipe, but if you live in an area where sometimes it is just too cold to fire up the smoker, we’ve found that roasting the brisket in a slow oven (60 minutes per pound at 275°), produces mouth-watering brisket especially with the fabulous sauce.

8-12 lbs. beef brisket
2 tsp. of your favorite southern-
style seasoning per pound

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 a charcoal fire in a smoker (we use a big barrel smoker with offside fire box). 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 accommodate 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. An alternative is to cook it about 5 hours and then finish it off in a 250° oven, covering the meat with aluminum foil. Pour off fat before serving. Slice thinly across the grain. Serve with barbecue sauce.

Barbecue Sauce:
1 Cup ketchup
1⁄3 Cup soy sauce
2 TB shallots
1⁄4 tsp. ginger
1⁄4 tsp. granulated garlic
1⁄4 Cup sugar
1⁄4 Cup white vinegar

Mix all the ingredients in a heavy bottom pan and bring to the boil to dissolve the sugar. Lower the heat and simmer until thick, about 10 minutes.

Serves: 30-50
Prep. time: 2 minutes
Cooking time: 6-8 hours