Category - Beef
Author - Red Creek Marinade Co. http://www.red-creek.com
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• 1 large beef brisket
• 1 ounce per pound of:
  Red Creek All-Purpose Marinade or
  Red Creek Jerky Marinade or
  Red Creek Bold & Spicy All Purpose Marinade (for a "spicier" brisket)

After trimming of excessive fat, place brisket in a two-gallon size plastic zip-lock bag. If brisket is too large for bag, it may be necessary to cut the large end of brisket off enough to make it fit into the zip-lock bag. Add 1 oz. marinade per pound of brisket, push all air out of bag and zip shut. Turn bag several times to insure all meat is exposed to marinade and then lay flat in refrigerator to marinate. Brisket will be best if marinated at least 4 to 6 hours. Small briskets can be marinated for a shorter period of time; larger briskets for a longer period of time. Turn bagged brisket over several times during the marinating time. After marinating, remove brisket from bag, lay on hot barbeque grill and brown on all sides. Turn brisket often and baste occasionally with additional marinade. After browning, wrap brisket (fat-side up) in two layers of heavy duty aluminum foil (shiny side in) and return to 275-300 degree grill for approximately 35 to 40 minutes per pound. Once brisket is done, remove from foil and juices and lay on grill for another 10 minutes. Remove brisket to cutting board and allow to cool down for 10 to 15 minutes before attempting to slice. Be sure to slice brisket across meat grain.

Variation:
After wrapping marinated brisket in aluminum foil, place in pre-heated 500 degree oven for 20 minutes. Then, reduce oven to 275-300 degrees and bake 35 to 40 minutes per pound. Can also bake in oven roasting bag according to manufacturer's directions. Once brisket is done, remove from foil or roasting bag and return to 400-450 degree oven to brown. Remove brisket to cutting board and allow to cool for 10 to 15 minutes before attempting to slice. Be sure to slice brisket across meat grain.