Serves 6 to 8. Taylor says the secret to his brisket is Louisiana Supreme Marinade, a Louisiana-made product he buys for $1 at Carter’s Grocery Store in Denham Springs.
1 large, (6-to 8-lb.) beef brisket
Tony Chachere’s Original Creole Seasoning, to taste
Garlic powder, to taste
Black pepper, to taste
1 (12-oz.) bottle Louisiana Supreme Marinade
Barbecue sauce of choice for basting, optional
1. Trim excess fat from brisket. Season with Tony Chachere’s, garlic powder and black pepper, coating meat evenly, and adding more spices depending on preference.
2. Place seasoned meat in an aluminum pan and cover with marinade. Place aluminum foil on top and refrigerate overnight.
3. When ready to cook, preheat oven to 300 degrees. Loosen foil and cook meat for 7 to 8 hours or until meat is tender and starts to pull apart easily.
4. If using barbecue sauce, remove brisket from oven when almost done, baste with barbecue sauce and return to oven for 25 to 30 minutes OR place on a heated grill for 5 minutes or until the outside is slightly charred.