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I decided I am not going to use the plastic wrap I read online that if if the cheap plastic wrap and not the commercial grade used it restaurants it will melt.
With all due respect you've never tasted mine which has for years received accolades from hundreds of smokehouse/BBQ aficionados (including many Texans who of course think they know everything there is to know on the subject) !!!
With all due respect us Texans have access to a much larger sampling of people than the Virgin Islands do! We're not talking about recipes for cooking brisket which I'm sure there are many fairly good ones. You're talking about using BBQ sauce as a marinade or brine. (Dry rubs are best in our opinion for the brisket.) Would your Brisket taste differently if you added the sauce afterwards instead of basting the brisket in it?
No here in Texas we use an excellent dry rub on our brisket. Then we wrap it in foil and most would cook it on the pit. We however know it comes out just as well in the oven. Always excellent flavor and fall apart tender. The "Sauce" is left as an additional level of flavor as a condiment for example. Left as an option so people can taste the wonderful flavor of the meat before drowning it in condiments! This is on brisket only. Sausages and chicken etc. we will coat with sauce while in last stage of cooking. So go ahead and please your limited fans and we'll please ours!
I'm sure you weren't trying to say Virgin Islanders should be better acquainted with bbq than Texans...?
OK people I just took the brisket out of the oven to check it,3:26 pm EST. I Used the themometer and it's done! My mom and I took a taste and it's like butter and falling apart. I am so happy because I was having anxiety about it last night. I take pride in what I cook and I was worried about it since I had never made it before. I have it coverd in foil until ready to carve.
OK people I just took the brisket out of the oven to check it,3:26 pm EST. I Used the themometer and it's done! My mom and I took a taste and it's like butter and falling apart. I am so happy because I was having anxiety about it last night. I take pride in what I cook and I was worried about it since I had never made it before. I have it coverd in foil until ready to carve.
Well brisket was a huge hit!!! I made 12 lbs of brisket and there is about 1 lb left. I thought I made too much LOL people were going for seconds and thirds. Thanks for the recipe.
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We're not talking about recipes for cooking brisket which I'm sure there are many fairly good ones. You're talking about using BBQ sauce as a marinade or brine. (Dry rubs are best in our opinion for the brisket.) Would your Brisket taste differently if you added the sauce afterwards instead of basting the brisket in it? 
