Yield: 6 servings
|1 \N||First-cut brisket (5 lb prox|
|½ cup||Jim Goode's BBQ Rub (rcp)|
|8 \N||Carrots; halved crosswise|
|3 cups||Jim Goode's BBQ Mop (rcp)|
NOTE: Although not a smoker method of cooking briskit, the sauce is flavorful and good as a sauce in this recipe.
1) Night Before: Rub and wrap meat in plastic wrap. Refrigerate. 2) Brown the brisket well on both sides over hot coals, 3" - 4" from heat, about 8 - 10 minutes per side. 3) When ready to cook, preheat the oven to 350ø. Place the meat in a large, heavy oven-proof pot. Add carrots and Mop. Cover and cook for 1-½ hours. 4) Remove meat to cutting board. Using a long, sharp carving knife,
slice meat against the grain in ¼" slices. Re-form the sliced brisket in pot. Spoon the sauce over top, cover and cook 1 more hour. Baste occasionally.
Goode's Company Texas Barbecue, Houston, Tx May 95, Parade magazine posted by teri chesser May 95
Submitted By TERI CHESSER On 5-27-95