Bedtime Brisket:

The wonderful smells of beef brisket cooking or grilling is a favor beyond compare. The amour circulating through the house in the early morning is fit for a king. Let it be known that a beef brisket is a cut of meat from the breast.

The cooking techniques for this superior cut of meat takes 8-10 hours from preparation to the serving time. While in the store try to pick the beef brisket with the least amount of fat. The fat is the white area of the cut.

Let us start with a clean surface area and a tray to hold our brisket while cutting it into section along the grain. If you have a 12 pounds of brisket, we want to cut it into 3 parts or 4 pounds of brisket for each part.

Now that the brisket has been cut into section it is know time to transfer the brisket to a larger pan. The pan must be bigger enough to hold 4 section of the brisket or at least 3 section at a time. Please make sure to have a proper lid or top to the pan.

Take a larger red onion and a larger bell pepper and cut them into small squares or (like the size of dice). Spread these two items into the bottom of the large pan. Then place each section of the beef brisket on top of the onion and the bell pepper located in the bottom of the pan. Set your oven at 400* degrees.

Inside the larger pan where the brisket is setting. Add plenty of water to cover the brisket 3 inches above the cut of the meat. Then place the pan into the stove and cover with the top. This brisket is in its bed and will cook for the next 6-8 hours.

Here is a tip, if you start to smell the onion or bell pepper burning. It means that the water level is getting to low. Check the level and add more water.

Let the brisket cook the remaining of the night. If needed, you can check on the brisket ever 2-3 hours. It should be good and tender by the morning time.

At 7:00 a.m. the amour of brisket is circling the house. You lift the top of the pan and notice the water level is low. That is a good thing. The next thing we want to do is to remove each section of the brisket on to our tray. Making sure that the downside of the brisket is now facing up on the tray. Let the brisket cool down for about 15 minutes of more.

The brisket is cooled and ready for its rub down. Mix ¼ cup of white vinegar with 1 tablespoon of salt and one tablespoon of ground black pepper. Using a cooking brush to brush the topside first, then flip it over with a set of tongs. Repeat this mixture on both sides. The last coat is to brush ½ cup of olive oil. (Extra Virgin Olive Oil EVOO would add more favor to the brisket). Now used the cooking brush to pushdown these ingredients into both side of the brisket. This will increased the taste of the brisket once we place it on the grill.

With the grill all fire up and ready, let place the brisket down on the grilled one section at a time. Allow it to grill for 15 minutes and turn it over to the other side. Repeat again! Once you have flip the brisket to the other side, add your favorite barbecue sauce to the top of the brisket. Closed the grilled door and allow it to gather heat and smoke from the grill for about another 30 minutes.

Bedtime brisket may take a very long time. However the mouth watery, superior taste will have you and your guest coming back for seconds and thirds.