Freely sprinkle Brisket (after trimming fat) with black pepper & salt.

Sauce ingredients:

1) 4 ounces of Woody’s Cook-In Sauce

2) 4 ounces of Bar-B-Q Sauce (KC Hickory Smoked, Hunt’s Original or Bold Hickory, Heinz Old Fashioned, or sauce of your choice)

3) 4 ounces of Catsup

4) 2 Table Spoons of Taco Sauce or Salsa

5) 2 Table Spoons of Worcestershire Sauce

6) 2 Table Spoons of Liquid Smoke

7) 1 cup of Red Wine (Gamay, Merlot, Cabernet Sauvignon etc.)

Other ingredients:

8) 2-3 medium onions

9) 1-2 celery sticks

Pour sauce liberally on both sides of brisket and in bottom of pan  placing fat side down in pan to cook. If you don’t have a lid, use heavy duty foil to cover pan. (With a small brisket of 5 to 6 lbs use about one half of the sauce)

Cook at 180 to 200 degrees for 8 to 14 hours, or until meat is easily pulled apart (long, slow cooking is the most critical part in obtaining a good brisket).

During cooking, baste the brisket every 2 hours.

About 2 hours before removing brisket, cut chunks of onions and celery over and around it.

When brisket is done, it will probably be too tender to slice effectively, so a good way to prepare it is to cut the brisket cross-grain into chunks, pull the meat apart, and mix in the drippings from the pan, or apply drippings individually from a side dish.