Of all the roasts, the brisket contains the most marbling. It is the preferred cut for smoking or braising. It also makes an amazing deep bit beef when cooked low and slow. Approximately 3 lbs each.
Oven Deep Pit BBQ
3 pound brisket
1 cup of soy sauce (low sodium)
1/2 teaspoon of salt
1 teaspoon of ground pepper
1 tablespoon of seasoning salt
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of barbecue seasoning
1 tablespoon of Old Bay Seasoning
Tear 3 sheets of aluminum foil large enough to cover and seal meat.Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat.
Place meat on the sheets of foil. Mix all the dry seasonings together and rub over the top and sides of the meat. Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks. Continue folding up the remaining sheets of foil one at a time. Carefully place the wrapped meat in the bottom of the brown paper bag and fold the bag snugly and tie up with the two pieces of butchers string. Optional: place in the fridge for 1 to 2 hours.
Preheat oven oven to 225°F. Place the meat package (keep it in the foil and paper bag tied)in the roasting pan or sheet pan and cook for 8-9 hours. Pull the packaged meat out and let rest for at least 10 minutes. Remove the paper bag and carefully (It's hot!) open the foil and lift the meat out with a spatula (the meat should be falling apart) and place into a deep container. Retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir and serve with rolls, bbq sauce, pickles and sliced onions.