May 10, 2011 at 4:52pm
1 5-6 lb Brisket seasoned to taste
(I personally poke holes all over the brisket with a fork, apply Louisiana hot sauce liberally, and then use Emeril's Essence seasoning, and rub the seasoning in as best I can on both sides)
Brown on the grill over charcoal for 30 mins each side (fatty side up first)
Place in a pan with 2 sticks butter
In separate bowl mix:
1 pack of Seasoning Blend (Onion, Bell Pepper, etc.)
1 pack of sliced mushrooms
6 carrots graded, or pack of carrot sticks
Pour vegetables over Brisket and Seal tightly with aluminum foil.
Close vents 3/4 way, and let cook on low heat for about 2-3 hours.
Remove the brisket from the pan and slice. Pour contents of vegetables and drippings in a bowl, add a pack of mushroom gravy mix, and stir thoroughly.
Add sliced brisket back to pan, pour gravy over sliced brisket, place back on grill for 20 minutes to allow gravy to heat through.