Pulled Barbecue Brisket

Meat:

• 1

  Preheat oven to 325°F. Sprinkle meat with salt and pepper to taste. Place in heavy pan on rack.

• 2

  Add 1/4 cup water to bottom of pan. Cover tightly with foil.

• 3

  Cook for 1 hour per ound of meat, or until the meat is fork tender and falls/pulls apart easily.

• 4

  When the meat is done, remove it from the pan. Add ice cubes to the pan to harden the fat. See sauce recipe below for use of hardened fat and the pan juices.

• 5

  Trim any excess fat from the meat. “Pull” meat into shreds by hard or with forks.

• 6

  Add the meat to the sauce and simmer, uncovered, for approximately 1 hour.

• 7

  Add more pan juices, or water, if necessary, to keep the meat moist.

• 8

  Serve on soft buns.

Sauce:

• 1

  In a large pot, melt 3 Tbsp of the hardened fat over medium heat.

• 2

  Add the onions and sauté until tender. Add all the remaining ingredients and 1 cup of the pan juices.

• 3

  Stir well and simmer for 20 mins over low heat.