Simply Brisket
End result: an impressive and tender slab of brisket--an excellent recipe for those summer occasions when large brisket slabs go on sale!
Ingredients:
1 large slab of brisket in cryovac (10 to 16 pounds)
1 bottle Claude's Brisket Marinade
1 7" strip of duct tape or quality mailing tape (Yes, you read this right)
Two days ahead:
cut a slit in the cryovac packaging and pour in about half the bottle or so of Claude's Brisket Marinade.
seal with stip of duct tape or mailing tape
refrigerate overnight or up to 24 hours
One day ahead:
Calculate total cooking time (Pounds X 20 minutes) and divide in half.
roast brisket, fat side UP for one half of total cooking time at 375 degrees.
Wrap well and pour remaining marinade over, refrigerate overnight or up to 24 hours.
Several hours ahead:
Prepare grill with coals
Roast brisket other half of cooking time, lid closed, fat side down.
Turn out on large platter and let rest for at least 15 minutes.
Slice crosswise against grain. Trim excess fat as desired.
Serve with favorite finishing (barbecue) sauce.
Note: If it is not practical to grill/smoke the brisket for the second round of cooking, simply roast at 375 degrees in oven remainder of cooking time.