UNCLE BOB’S COUNTRY BRISKET

• Rub in a generous portions of UNCLE BOB’S COUNTRY SEASONED SALT on all sides of the brisket (approximately 4 oz for a ten pound brisket).
  
  
• For a “smoky” flavor, “cold” smoke the brisket for one to two hours. This is an indirect heat method and is not intended to cook; merely flavor. If you do not have a smoker, try using a liquid smoke, such as Colgin.
  
  
• Wrap in foil and place in the refrigerator over night.
  
  
• Leaving the brisket in the foil, place in a roaster pan FAT side UP and put in the oven. The brisket cooks the entire time with the FAT side UP!!!
  
  
• Cook in the oven at 225° based on the cooking times listed below. (Same method can be applied in a smoker)
  
  
• Between the time you put it in the oven to when you pull it out - - LEAVE IT ALONE!!!

SEVERAL SUGGESTIONS:

• Do not trim off the fat!! Buy the cheapest, fattest brisket you can find.
  
  
• Cooking time– up to eight pounds – minimum 8 hours - over eight pounds, cook one hour per pound over twelve pounds, cook one hour per pound + one hour