Campfire Café’s Beef Brisket

Campfire Café’s Beef Brisket

Slow cooking over an open fire is the key to smoky success in this recipe for Campfire Cafe's Beef Brisket.By Johnny NixAlbertville, Alabama
A lot of folks think cookin’ a brisket is complicated, but this recipe isn’t rocket science. Cook it low and slow for hours. You’ll have brisket that tastes great!

INGREDIENTS
3 to 4 pounds beef brisket
1/4 cup paprika
2 tablespoons garlic, minced
1 tablespoon thyme
1 tablespoon basil
1 tablespoon oregano
1 tablespoon dried parsley
1 tablespoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
2 tablespoons Tabasco sauce
2 tablespoons Worcestershire sauce
14-inch-deep Dutch oven.

PREPARATION
1. Mix spices together then dry rub the meat. Coat with Tabasco and Worcestershire sauces, rubbing in carefully. Refrigerate for 3 to 5 days.
2. Place meat trivet in bottom of Dutch oven. Place brisket fat-side up on trivet. Cover and hang low over fire to get the pot hot. When meat starts to sizzle, raise to the highest hook and cook over low fire approximately 12 hours or cook overnight. When it’s done, throw it on the grill to crisp the outside. Slice brisket. Pour juices from the pot over meat. Feeds 10 hungry campers.

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