Ingredients Jump to Instructions ↓

  1. 5-7 pounds beef brisket, trimmed well of fat salt and pepper to taste Louisiana red hot sauce to taste

  2. 1/4 cup wine vinegar (approximately)

  3. 1 large sliced onion

  4. 1 large cut-up bell pepper

  5. 1 head of garlic, chopped

  6. 1 small bag charcoal

  7. 2 cans Dawn’s Mushroom Steak Sauce

  8. 1/2 pound fresh mushrooms,

Instructions Jump to Ingredients ↑

  1. Preparation : Directions: Season the brisket well with salt, pepper, hot sauce and wine vinegar. Slit to make a pocket on one side. Stuff with onions, bell pepper and garlic inside the pocket. Secure with toothpicks. Set aside and allow to remain in refrigerator overnight. Heat the charcoals in bar-b-que pit until they are real hot. Set brisket on rack and brown real well on both sides, 10 minutes per side. Put in pan sprayed with PAM. Pour steak sauce over brisket and sprinkle sliced mushrooms over sauce. Cover with foil. Bake at 200 degrees for 4-5 hours. Slice and pour gravy over meat before serving.


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