Barbecued Beef Brisket

Ingredients

One 5- to 6-pound beef brisket, trimmed
3 tablespoons Emerilís Original Essence or
Creole Seasoning
3 1/2 teaspoons salt
1 tablespoon olive oil
4 cups Barbecue Sauce
2 cups Veal Stock or
canned low-sodium beef broth

Instructions

Preheat the oven to 325?F.
†
Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.
†
Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.
†
Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours.
†
Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.
†
Let stand for 15 minutes before carving. Slice the meat across the grain and serve with the pan juices spooned over each serving.
†
Yield: 10 servings