(1) 8-10 pound untrimmed Brisket (quality brisket with minimal fat marbling)
1-2 tbsp Tony Chachere’s Herbs and Spices seasoning
1/3 cup Dale’s or Moore’s marinade
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 2-3” deep baking dish/pan with fatty side down. Inject brisket with marinade every 2-3 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 10-15 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