When you cook and slice and freeze, make sure you have plenty of sauce on the brisket to keep it moist when you re-heat it on Thanksgiving morning.

Black Pepper Marinade

Makes 2 cups pepper marinade

    • 4 tablespoons chopped garlic
    • 4 tablespoons chopped basil
    • 4 tablespoons cracked black pepper
    • ¼ pound butter
    • ¼ cup olive oil
    • ½ cup Worcestershire sauce

In saucepan warm butter, olive oil, and Worcestershire sauce. Add chopped garlic, basil, and cracked black pepper.

Simmer for 15 minutes.

Let marinade stay at room temperature.

Beef Brisket

Makes 12 servings beef brisket.

    • 12 pounds beef brisket
    • 3 tablespoons sea salt
    • 1 tablespoons cracked black pepper

This dish is best made a day or two ahead.

Preheat oven to 425 degrees F.

Season brisket with sea salt and pepper.

Place fat-side up in heavy roasting pan, leave uncovered.

Cook in 425 degree F oven for 40 minutes until fat is browned.

Reduce the temperature to 375 degrees F.

Add the marinade and 2 cups of water, cover with foil, and place back in oven for 2 hours more.

Remove brisket from oven and pour drippings into a pan. Let drippings cool so fat congeals and can be removed.

Remove fat (if you like to use everything like I do, keep in zip lock bags in the freezer and use in bread and cornbread dressings. It adds a richness that can not be duplicated). Set drippings aside.

Slice brisket, pour drippings over sliced meat. Heat and serve, or let it cool and freeze.