Shelly's Recipe

TWICE-COOKED BARBECUE BEEF BRISKET

Category: Brisket/Cornbeef

1 (5-9 lb) beef brisket
1 tbsp kosher salt
1 tbsp black pepper
2 onions, quartered
2 stalks celery, quartered
1 head garlic, halved
3 bay leaves
1/4 cup Zatarain's Crab Boil

Rub
1 tbsp granulated garlic, kosher salt and chile powder
2 tbsps brown sugar
1 tsp black pepper and ground cumin
1/4 cup Worcestershire sauce

In a large stockpot, combine brisket with kosher salt, black pepper, onions, celery, garlic, bay leaves and crab boil. Add cold water to cover brisket by 6 inches. Bring to a rolling boil, reduce to simmer and cook 1½-2 hours or until brisket is fork tender but not falling apart. When tender, remove from stock and cool. This may be done one day prior to grilling. When ready to grill, place coals on one side of the barbecue pit and light according to the manufacturer's directions. This will leave the opposite side of grill cool to place brisket during smoking. Soak an ample supply of your favorite smoked wood in water and set aside. In a small bowl, combine all dry rub ingredients and blend well. Place brisket on a large cookie sheet and coat each side in Worcestershire sauce. Spread seasoning mixture evenly over each side of brisket. Using a pair of tongs, place seasoned brisket directly over hot coals to sear meat and set flavor, approximately 3-5 minutes on each side. When meat has been seared and browned, move it to cool side of pit and place a few handfuls of smoked wood over hot coals. Close lid and allow brisket to smoke off direct heat 1 hour or until full flavored and heated thoroughly. Slice and serve with your favorite barbecue sauce. Serves 10-12