7-8 pound whole, untrimmed brisket
1/2 13-ounce jar Woody's Cook-in' Sauce *

Trim the thick, hard fat from the brisket, keeping a thin layer of the softer fat. Place the brisket in a large foil-lined roasting pan large enough to lay meat flat. If the meat is too large, cut in half and rearrange to fit. Rub Woody's sauce all over both sides of the brisket to coat completely. Place fat-side down and roast, uncovered, at 275 for 1 hour. Turn the meat over, cover the pan with foil and roast another 5 hours at 250. Let stand 30 minutes before slicing in thin slices against the grain.

Makes about 12 servings
Can be frozen

* Woody's Cook-in' Sauce is made in Louisiana and I can buy it here in the Houston area. If you can't find Woody's where you live, look for a brisket basting sauce or marinade that has smoke flavoring and only 3 net carbs per 2 tablespoons. Woody's does have some sugar in it, but it's fairly low on the list. Woody's is quite good carb-wise compared to the 17 carbs per 2 tablespoons of regular barbecue sauces. I've seen Woody's at Kroger as well as Wal-Mart.

Per Serving: 375 Calories; 19g Fat; 47g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

Woody's Cook-in' Sauce was recommended by a friend and it makes an oven roasted brisket taste like it was slow smoked. After seeing how much was left of my original 7 1/2 pounds of raw meat, I think you should buy about 1/2-3/4 pound of uncooked brisket per person you'll be serving. This allows for the removal of 2-3 pounds of fat and shrinkage.

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