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."
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.