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Ms. Lucy’s Classic Cajun Culture & Cooking:Ms. Lucy's Kirk’s Brisket

Kirk’s Brisket


  • 5-7 pounds beef brisket, trimmed well of fat
  • salt and pepper to taste
  • Louisiana red hot sauce to taste
  • 1/4 cup wine vinegar (approximately)
  • 1 small bag charcoal
  • 2 cans Dawn’s Mushroom Steak Sauce
  • 1/2 pound fresh mushrooms, sliced
  • 1 large sliced onion
  • 1 large cut-up bell pepper
  • 1 head of garlic, chopped


Season the brisket well with salt, pepper and wine vinegar. Slit to make a pocket on one side. Stuff onions, bell pepper and garlic inside the pocket. Secure with toothpicks. Set aside and allow to remain in refrigerator overnight. Heat the charcoals in bar-b-que pit until they are really hot. Set brisket on rack and brown well on both sides, 10 minutes per side. Put in pan sprayed with non-stick spray. Pour steak sauce over brisket and sprinkle sliced mushrooms over sauce. Cover with foil. Bake at 200 degrees for 4-5 hours. Slice and pour gravy over meat before serving. Serves 6-8.

Ms. Lucy's Kirk’s BrisketMs. Lucy's Kirk’s Brisket