1 (8 to 10 lb.) untrimmed brisket (quality brisket with minimal fat marbling)
1 to 2 tbsp. herbs and spices seasoning (Tony Chachere's)
1/3 cup marinade (Dale's or Moore's)
meat injector

As with all meats, prepare brisket by properly washing and patting dry. Larger briskets may require dividing into separate pans.

Place brisket in 2 to 3-inch deep baking dish/pan with fatty side down.

Inject brisket with marinade every 2 to 3 inches in a grid pattern to ensure even saturation.

Sprinkle Tony's over brisket.

Cover with tinfoil and place in oven preheated to 250°F for one hour fifteen minutes PER POUND. For an 8 pound brisket, this should be about 10 hours.

Important! Halfway through cooking (about 5 hours), remove brisket from oven, uncover, turn brisket over, recover and replace into oven.

When cooking cycle is complete, remove brisket from oven. Remove the tinfoil and let stand for 10 to 15 minutes. Use a large spoon to scrape excess fat from brisket. Drain excess liquid from pan, leaving 1/4-inch in bottom of pan.

Serve and enjoy!

Submitted by: Sam Denton