1Brisketdo the size that will work best for your family
Course Ground Black Pepper
Do not trim any of the fat prior to cooking.
Cover each side of the brisket with the pepper and place into the dutch oven.
Let it cook all day long.
Mix together the remaining ingredients and set aside.
This will be your BBQ sauce and although it doesn't look like much it will be amazing.
About 1 1/2-2 hours before serving drain any liquid out of the dutch oven and remove the brisket.
If you have let it cook slowly all day then you can trim some of the fat and pull apart the brisket.
If not then trim the fat and very thinly slice against the grain.
Place the meat back in the dutch oven and cover with the BBQ sauce.
Let it finish cooking.
The pepper that was already on the meat in combo with the bbq sauce will give it a sweet/tangy/and almost kick of flavor. If you want a lot of kick add more pepper to the brisket in step one, less if you want less of a kick.
Once the meat is ready serve it up on rolls with slaw, cheese or whatever your heart desires.
You can find a Broccoli Slaw recipe on our site.
Get your coals going until they have turned white and let this cook low and slow all day.**If you don't have or want to use a dutch oven you can of course cook it low and slow all night and day in the oven. Just make sure that you are watching it.
Amount Per Serving (1 g)
Calories 525Calories from Fat 153
% Daily Value*
Saturated Fat 6g38%
Vitamin A 436IU9%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: America's Best 4th of July Desserts, Recipes and Sides