Husband:
Trim the heavy outside layer of fat on the brisket, leaving about a 1/4-inch of fat on the meat. Rub with garlic, pepper, and salt. Drizzle the brisket with the olive oil and rub into the meat.
Place the brisket over hot coals of charcoal or wood fire and sear well on both sides. Fat side up will flame up quickly and must be well tended.
To smoke the brisket, make a cold side and a hot side in the barbecue. Move all the coals to the right side, and put the brisket on the left side. Next, place some wood chips on a tin pan over the coals, and shut the barbecue lid.
The coals need to be very close to the pan so the wood chips just begin to smolder. If they catch fire sprinkle them with water.
After about 1 hour the wood will stop smoking and the brisket is ready to give to the Wife.
Wife:
Make a bed of the onions, carrots, and celery in a roasting pan or electric roaster, saving a small amount to put on top.
Place the brisket with fat side up on the bed of vegetables, and arrange the bay leaves on and around the brisket. Top the meat with the remaining vegetables.
Pour enough stock or water in the pan to cover the bottom 1 to 1 1/2 inches. Sprinkle with more salt and pepper. Cover and roast for 4 1/2 hours in a 350 degree F conventional oven, or for 4 hours at 350 degrees F in an electric roaster.
Remove from the oven, cover, and let it sit for a good hour before slicing. Serve with warm Huckleberry BBQ Sauce.
Huckleberry BBQ Sauce:
1 (28-ounce) can diced tomatoes with juice
1/2 ounce tomato paste
1 tablespoon apple cider vinegar
1 teaspoon balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 cup brown sugar, firmly packed
1 teaspoon molasses
1 tablespoon huckleberry jam
1 teaspoon natural smoke
1 teaspoon onion powder
1 teaspoon yellow mustard
1 teaspoon fresh garlic, minced
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
In a medium saucepan bring the tomatoes, tomato paste, cider vinegar, balsamic vinegar, and Worcestershire sauce to a boil. Reduce heat and simmer for 10 minutes. Add the rest of the ingredients to the saucepan and return to a boil. Reduce the heat and simmer for another 10 minutes. Allow the sauce to cool.
Puree the sauce in a blender until smooth. The sauce should be loose with some chunkiness. Serve warm.
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1316.5 Kcal (5512 kJ)
Calories from fat	666.21 Kcal
		% Daily Value*
Total Fat	74.02g	114%
Cholesterol	457mg	152%
Sodium	1417.37mg	59%
Potassium	2879.34mg	61%
Total Carbs	26.17g	9%
Sugars	8.08g	32%
Dietary Fiber	4.67g	19%
Protein	140.01g	280%
Vitamin C	11.2mg	19%
Vitamin A	0.5mg	15%
Iron	15mg	83%
Calcium	150.1mg	15%

Amount Per 100 g
Calories	139.22 Kcal (583 kJ)
Calories from fat	70.45 Kcal
		% Daily Value*
Total Fat	7.83g	114%
Cholesterol	48.33mg	152%
Sodium	149.89mg	59%
Potassium	304.5mg	61%
Total Carbs	2.77g	9%
Sugars	0.85g	32%
Dietary Fiber	0.49g	19%
Protein	14.81g	280%
Vitamin C	1.2mg	19%
Iron	1.6mg	83%
Calcium	15.9mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

31.7

Points
34

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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