0.50 c Canola oil
1.00 T Black pepper
2.00 T Ground rosemary
2.00 T Ground thyme
4.00 lb Choice beef brisket
1.00 ea Large onion (whole)
1.00 ea Large carrot (whole)
2.00 ea Large celery stalks (whole)
Water Coat trimmed brisket with oil, then spice it up real good with the herbs and pepper. Let chill for a couple of hours, or overnight. Place brisket in oven roasting pan with coarsely cut veggies on top and cover meat half way with water. Cover and place in 375 degree oven for 2 hours. Meat should be tender and falling from fort when checked. Slice against the grain very thin slices. Coat bottom of roasting pan with BBQ Bob’s St. Louis BBQ sauce, layer with beef. Then coat with sauce and layer again, till the meat is all gone. Heat in 250 degree oven for 20 minutes. Serve. Source: BBQ Bob Matson, Omalia Cooking school. Typos: Jim Kirk – captain@iquest.net