This is a variation of a brisket recipe I got by watching Diners Drive Inns and Dives on Food Network. Guy Fieri said this brisket was amazing and I think my last brisket recipe was pretty much what I saw on TV. There is no searing or smoking. The hard part is trimming off the hard fat and deciding on how much fat that you want to leave on. Briskets were on sale so I picked one up. It happened to be a small one (around 9 lbs) I cut off not all but most of the fat. Then I just cut the brisket in half. Sprinkled a whole 1.41 oz box of Sazon all purpose seasoning. One pan got 2 lbs onions and some garlic and a 1/2 cup of water, smoked sea salt and black pepper. The other pan got red peppers, garlic, smoked sea salt, black pepper, and 1/2 a cup of water. Cover pans tight and 6 hours latter we had really great flavorful brisket. (one pan didn’t contain onions so my dogs could eat some and it still came out delicious anyway) Serving size will differ dramatically on depending on how much fat you trim and how much fat you are willing to eat. Jiggly brisket fat grosses me out so I trimmed mine far more than you probably would. My 9 pound brisket only made around 9 not so big dinners……..(but I think they gave me more fat than meat …..).

Ingredients for at least 9 servings

1 brisket (mine was 9 pounds) – trimmed to your liking and cut in half

1 – 1.41 ounce package Sazon con Colantro & Achiote (cilantro and annatto)

15 garlic cloves – chopped

2 lbs. onions – sliced and rough chopped

3 red bell peppers – slices and rough chopped

4 sweet potatoes – peeled – cut in half if large

1 cup water

a good sprinkle smoked sea salt

1 good sprinkle fresh ground black pepper

Directions

Set oven to 350 degrees F

Each pan gets 1/2 a brisket sprinkled with 1/2 the Sazon. One pan gets all the onions, 1/2 the garlic, a good sprinkle of smoked sea salt and black pepper and a half cup of water.

The 2nd pan gets all the bell peppers, the sweet potatoes, 1/2 the garlic, a good sprinkle of smoked sea salt, black pepper, and a 1/2 cup water.

These pans get covered tight with foil and go on the middle rack for around 6 hours.

I thought this was extra easy!

(Tip***** You will want to put the briskets in the refrigerator over night so you can slice them. The liquid you might want to chill overnight so you can remove the thick layer of fat. *****Another hint- You might want to keep that fat in your freezer. It can add a lot of flavors to other foods and it can also be used to make beef gravy.)

ENJOY!!!!