1 large meat packer trimmed brisket, fat left on
homemade Italian seasoning (or McCormick's)
garlic powder
cayenne powder
6 large onions, sliced 1/4-inch thick
1-2 gallons orange juice (enough to cover)
1 (32 oz.) jug commercial barbecue sauce (I am not giving you my sauce recipe!)

HOMEMADE ITALIAN SEASONING:

basil
oregano
thyme
parsley
red pepper flakes

Preheat oven to 350°F.

Spray interior of a very large stock pot with non-stick spray (Pam). Add a layer of onions.

Rub brisket with Italian seasoning, garlic to taste (be generous) and as much cayenne powder as you can stand. Cut brisket into the biggest pieces you can get into the stock pot. Alternate onions and brisket until all the brisket is in the pot. End with remaining onions.

Pour orange juice down the side into the pot, just high enough to cover the meat.

Cook, covered, in preheated oven at 350°F for 6 to 8 hours, until very tender.

Drain orange juice and onions off the meat. Place meat in 13x9-inch baking dishes, cover with barbecue sauce and return to the oven for 30 to 45 minutes until the sauce forms a great bark on the meat.

Remove from heat and let rest for 15 minutes. Slice and serve!

Submitted by: Two Bubba's Bar Grill and Speed Shop