Barbecue Brisket

Sometimes, a well-seasoned, slow-cooked beef brisket is even better than a steak. You don't need any special equipment... just a sweet, tangy barbecue sauce. The following is adapted from The Deen Bros. Cookbook by Paula's sons, Jamie and Bobby, who like this sauce slathered over grilled chicken.

Barbecue Brisket

1 1/2 to 2 lbs. beef brisket
House Seasoning (see below)
1 1/2 to 2 cups Barbecue Sauce

Season both sides of meat liberally with House Seasoning. Sear both sides of brisket over medium high heat. Pour sauce over brisket. Reduce heat to medium-low and cover, basting occasionally. To ensure tenderness, simmer meat fat side up. Cook brisket for approximately 3 hours. Shred meat and serve with additional sauce, if desired.

Barbecue Sauce

1 cup ketchup
1/2 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon House Seasoning

Whisk together ingredients; refrigerate any remaining sauce.

House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.