Bob Wade Barbecue Brisket

Ingredients

• 1 pkg trim brisket 8 to 10 lb best size select meat with least amount of fat
• Kikkoman teriyaki marinade and sauce
• Tony Chacheres creole seasonings
• lots of black pepper

Directions

1. You may want to trim some fat from brisket but leave a good amount for juice
2. Soak meat in teriyaki sauce sprinkle with Tony Chacheres seasoning using a good amount
3. Sprinkle a lot of black pepper on meat
4. I do not think you can use too much
5. Cover meat and put in fridge for 24 hours
6. Take out and let warm up some Re-season and marinate
7. Brown meat on your choice of wood fire
8. I prefer mesquite
9. Remove from wood fire and wrap in aluminum foil Put in a pan that you dont mind getting the bottom black from wood smoke and cook in oven like a roast
10. When done not overdone put back on pit in pan remove aluminum foil from top of brisket and smoke by using wet mesquites
11. Do not have fire other than to produce smoke
12. Baste with natural juices while smoking often Turn meat over and smoke and baste the other side
13. Remove from pit when meat is smoked good