Started with a Sam's Club Brisket, 11 pounds, $22.00
Inject with Cajun Power Garlic Sauce
Rub down liberally with Chef Paul Prudhomme's Meat Magic Seasoning
Charcoal grill is ready at about 450F for searing/sealing the brisket
Almost ready for Phase 2
Now, the juice; place in deep roasting pan and add 1 Cup of beef bullion sauce
Add one bottle of beer, or ale, as the case may be
Top it off with a can of coca-cola
Seal in extra-thick foil, then back on the grill; lower coal box to maintain heat between 250-300F
After 3 hours, it's ready. When it's done I'll post pics of the finished product.