The mexican Brisket secrets revealed!

Kickass brisket:
Everyone loves this and I make it for tons of parties and it really is a very min amount of effort.

Ingrediants:

Heavy Duty large oven pan
Heavy Duty Foil (lots)
salt
pepper
garlic powder
3 medium onions
1/2 bottle of Claude's brisket marinade (it only comes in one size)
8-12 lb brisket


ok,

you get your slab of beef and if you did not buy it pre trimmed trim some of the fat not all the fat because then it will come out dry, a medium amount of fat is good. and you can do more trimming after its done cooking but you need the fat to make it juicy. ok so medium fat.

prepare your pan
place the heavy duty foil on the pan in such a way that it kind of makes a ' t ' with the foil sticking way out on both the sides and top and bottom the idea is that you will create an airtight envelope to place the brisket in so when you fold the foil in you've got the brisket completly encased to make sure no air can get in.

dice 3 medium onions and place on the bottom of the pan before the meat

poke the meat all over the place with a knife i mean really poke it up down sideways cover it in holes

place the meat in the pan ***make sure that the fat is on top and the meat is face down, that way the fat will drip down and make it more juicy, if you place it fat down the fat will scorch and it will make the brisket dry*** on top of the onions and poor and this is important only 1/2 the bottle of marinade approximatlly 8 oz. a major component of the marinade is liquid smoke and if you over marinade it will come out nasty. so pour half the bottle all over the top of the meat

next put your dry seasons on top of the marinade, remember marinade then dry seasons or the marinade will just wash of the seasoning
put light to med salt, very generous amounts of pepper, and medium amount of garlic powder all over the meat

now fold the foil over and make sure to do your best to make it as airtight as possible *this is the key to having a mouthwatering brisket* i even go so far as rewrapping it in more heavy duty foil

place in the oven for approximatly 1 hour per lb at about 225 degrees

if you are comfortable with long cooking you can even go as much as 12 hours for an 8-10 lb brisket at 175

when it is done carefully unwrap the foil, there will be a lot of liquid in the pan, you can dump some of it but keep a good majority of it to keep it juicy.

and yum it is a sure pleaser and a party favorite