Barbecued Beef Brisket Recipe

• One brisket, 5 to 6 pounds, trimmed
• 3 Tbsp. Emeril's Original Essence
• 1 1/2 tsp salt
• 1 Tbsp. extra virgin olive oil
• 1 quart Barbecue Sauce (recipe follows)
• 2 c. veal stock or possibly canned low-sodium beef broth
• 2 tsp salt Preheat the oven to 325 degrees F.

1. Season the brisket on both sides with the Essence and the salt.
2. Heat a large, heavy skillet or possibly large roasting pan over high heat.
3. Add in the oil and sear the meat till proportionately browned, 2 to 3 min per side.
4. Transfer to a large roasting pan and set aside.
5. Combine the barbecue sauce, veal stock, and salt in a large mixing bowl and mix well.
6. Pour the mix over the brisket and cover tightly with aluminum foil.
7. Bake for 2 1/2 hrs, then turn the meat over and continue cooking for another 2 1/2 hrs.
8. Remove from the oven and let stand for 15 min before carving.
9. Spoon the pan juices over the meat before serving.

brisket, salt, extra virgin olive oil, barbecue sauce, veal stock, salt

Taken from cookeatshare.com/recipes/barbecued-beef-brisket-78417 (may not work)