BRISKET WITH BUTCH'S SEASONING

By jarren

Ingredients

• 1/3 cup salt
• 1/3 cup chili powder
• 2 1/2 tsp MSG
• 1 1/2 tsp pepper
• 1 tbsp garlic powder

Preparation

Step 1

Day Before:
Cut brisket in to pieces about 1 foot long. Completely cover all sides with dry seasoning. It is unlikely that you can use too much seasoning. Wrap each piece of meat in heavy duty foil (or a cooking bag) and place in fridge overnight.

The big day:

Place pieces of wrapped brisket in roaster and bake at 250'F for about 8 hours. Remove from oven and unwrap the brisket and place in the liquid which has collected in the bottom of the roaster. Let the meat cool while in the liquid. Actually, it is better if you leave it in the fridge overnight again. Remove meat from liquid and coat with BBQ sauce. BBQ at low heat for 1 hour, keeping meat well basted with BBQ sauce. When slicing,attempt to always cut across the grain.

When ordering meat, ask for brisket point. They weigh about 4 pounds each.