EXCELLENT BEEF BRISKET

Ingredients

1 -10-12 LB BRISKET (Packer Trimmed)
EQUAL PORTIONS OF GARLIC POWDER, PAPRIKA AND BLACK PEPPER
1 -6 OZ WOODY'S COOKING SAUCE
1 CAN OPTIONAL OF COKE

MIX EQUAL AMOUNTS OF GARLIC POWDER, PAPRIKA, AND BLACK PEPPER IN A BOWL TO GIVE AMPLE AMOUNT TO RUB ENTIRE BRISKET WITH THE MIXTURE. BE SURE TO KEEP THIS IN APPROXIMATE EQUAL QUANTITIES OF EACH. COMPLETELY RUB THE MIXTURE ON THE BRISKET AND REFRIGERATE OVERNIGHT BEFORE COOK .

PUT BRISKET ON SMOKER, PREFERABLY WATER TYPE, WITH MESQUITE OR HICKORY WOOD CHIPS FOR SMOKING PURPOSES. TEMPERATURE OF SMOKER SHOULD BE APPROXIMATELY 200 DEGREES.

SMOKE FOR ABOUT ONE AND ONE-HALF TO TWO HOURS WITH OUT WRAPPING TOTALLY. THIS ALLOWS THE SMOKE FLAVOR TO TOTALLY PENETRATE THE MEAT.

THEN WRAP IN HEAVY DUTY FOIL AND POUR WOODY'S COOKING SAUCE OVER THE BRISKET. COOK FOR AN ADDITIONAL 7 TO 8 HOURS. (A CAN OF COKE CAN BE, SUBSTITUTED FOR THE WOODY'S SAUCE IF DESIRED.)

TAKE BRISKET OFF OF HEAT AND ALLOW TO COOL 3 TO 4 HOURS BEFORE SLICING. THEN TRIM AWAY ALL FAT AND SLICE ACROSS GRAIN OF MEAT. YOU CAN REFRIGERATE BEFORE SLICING FOR A PERIOD OF TIME (SUCH AS OVERNIGHT) THIS MAKES IT MUCH EASIER TO SLICE AND REMOVE ALL FATTY AREAS.

TO HEAT UP FOR SERVING PUT IN METAL SERVING PAN IN THIN SLICES. THEN PUT PAN WITH MEAT IN OVEN AT ABOUT 375 DEGREES FOR ABOUT ONE HOUR, OR UNTIL HEATED THROUGHOUT. SPRINKLE A LITTLE WATER OVER THE MEAT SO AS TO NOT DRY IT OUT.


THIS RECIPE WORKS WELL FOR FREEZING FOR FUTURE USE.

AFTER CHILLING OVERNIGHT, PUT IN METAL SERVING PAN IN THIN SLICES.

WHEN READY FOR USE THAW FOR 4 TO 5 HOURS AND THEN PUT PAN WITH MEAT IN OVEN AT ABOUT 375 DEGREES FOR ABOUT ONE AND ONE HALF HOUR. SPRINKLE A LITTLE WATER OVER THE MEAT SO AS TO NOT DRY IT OUT.

THIS BRISKET IS COMPLEMENTED BY EARL'S BBQ SAUCE.