Bob Wade Barbecue Brisket

• 1 pkg. trim brisket (8 to 10 lb., best size select meat with least amount of fat)
• Kikkoman teriyaki marinade and sauce
• Tony Chachere's creole seasonings
• lots of black pepper

1. You may want to trim some fat from brisket, but leave a good amount for juice.
2. Soak meat in teriyaki sauce; sprinkle with Tony Chachere's seasoning, using a good amount.
3. Sprinkle a lot of black pepper on meat.
4. I do not think you can use too much.
5. Cover meat and put in fridge for 24 hours.
6. Take out and let warm up some. Re-season and marinate.
7. Brown meat on your choice of wood fire.
8. I prefer mesquite.
9. Remove from wood fire and wrap in aluminum foil. Put in a pan that you don't mind getting the bottom black from wood smoke and cook in oven like a roast.
10. When done (not overdone), put back on pit in pan; remove aluminum foil from top of brisket and smoke by using wet mesquites.
11. Do not have fire other than to produce smoke.
12. Baste with natural juices while smoking often. Turn meat over and smoke and baste the other side.
13. Remove from pit when meat is smoked good.

trim brisket, chacheres creole, lots of black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207135 (may not work)