Big Nat's Simple and Delicious Beef Brisket

Nat Hooker

Ingredients

• 2 Tbs Lemon Pepper

• 2 Tbs Garlic Pepper

• 2 Tbs Black Pepper

• 2 Tbs Kosher Salt

• 1 Tbs Oregeno

• 1 Cup Soy Sauce

• 3 Cup Lea & Perrins Worcestershire

• 1 Cup Olive Oil

Instructions

Mix all of the ingrediants in a bottle that you can close in order to mix them effectively (ie shake it up good). The brisket should come in a thick plastic vacume wrap, if not a big ziplock will work. Cut a hole in the plastic wrap at the top and pour the mixture in. If using a ziplock just pour it in and close. Let the meat soak for a min of 4 hours in a frig or on ice. Pull it and let it reach room temp.

Cook the brisket fat side down on a V rack for 1 hour per pound at 225 degrees. Feel free to use hickory or any wood you choose, plain lump charcoal works fine. The thickest end of the meat should be at 140 degrees to be done completely.

Notes

Let the cooked brisket sit for 10 -20 min then slice thin &#188 inch. Great served plain or on the sandwich of your choice.

Number of Servings:

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