ub all sides of the brisket. Cover tightly with plastic wrap
r in freezer.
Allow brisket to come to room temperature
ll ingredients and rub onto brisket. Place on a large sheet
n half and pile on brisket, BBQ sauce and cabbage slaw.
xtreme excess fat from the brisket. Not too much though,
Trim brisket leaving 1/2\" layer
Demi-glace.
Place brisket FAT side UP and
Rub on washed and dried brisket. Let marinade in a well
e rub generously on beef brisket. Let it marinate on the
Rub the brisket with the Carolina BBQ Rub and let sit for
o need a large pit BBQ with a cover to completely
luminum foil to fully cover brisket (make sure the ends also
In a large roaster, season brisket with salt and pepper.
ne addition.
Remove the brisket from the fridge.
The
cover and set aside. Place brisket in a shallow dish or
e spice mixture on the brisket on all sides. If you
l rub ingredients.
Rinse brisket under cold water, then dry
ooking over medium heat. Prepare brisket by placing it in a
using large serving fork, pierce brisket all over.
Apply the
Heat the oven to 225 degrees.
In a roasting pan lined with aluminum foil, place the brisket, fat side up.
Combine the water, liquid smoke, and BBQ sauce, pouring it over the brisket.
Combine the Creole seasoning with the garlic powder and rub it into the brisket.
Cover well with foil and bake for 10 hours, or until the brisket very tender.
Remove the brisket to a platter and pour the pan juices into a sauce pan and reduce over a high heat by one half.
Slice the brisket against the grain.