University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

2 cans of beer (one for the brisket, one for you)

2 cups of brown sugar

salt and pepper

garlic salt

lemon pepper

your preferred type of barbecue sauce

1 cup of honey

1/2 cup of Moores or Dales Marinade (these might be hard to find in the North) but any will do.


Make the marinade by mixing all the ingredients in a large rectangle tin pan. Put the brisket in the pan fat side up cover and sit in frig. I usually let it sit over night.

The next day at the tailgate, start the fire in your barbecue pit. You are going to need plenty of firewood. Seasoned mesquite is the best if you have it. If not seasoned oak or hickory will do. Let the fire burn for a couple of hours. You want your fire burned down with no big flaming.

Set the brisket in the cooker fat side up. Do not set meat directly over coals. Let it cook uncovered for about five hours. Once the meat has a good color (just don't burn it) take several sheets of large tin foil and make tin foil bowl big enough to set the meat in and completely cover the meet. Next poor the marinade you made in step one inside the tin foil. Be careful because this can get messy.

Set the tin foil bowl with meat and marinade included back in the cooker. If you have a thermometer you want to keep you cooker around 250 to 300 degrees.

Let it cook for at least 8 more hours, checking the marinade occasionally to make sure it is not boiling out or that you have poked a hole in the tin foil. Take out, let cool and then slice the layer of fat off the top. Then slice the meet into manageable pieces and you have good old-fashioned southern barbecue.