Stuff brisket by poking about eight to ten holes and filling with garlic, onion, and Tony Chachere's all seasoning. Pour Cajun Power liberally on top. Put in pan and cover with aluminum foil. Light about ten lb of coal on one side of medium sized pit and let sit for 25 minutes. Place meat on opposite side of coals and let cook for minimum of five hours without removing the foil. After five hours lift half of foil and check the brisket. If gravy appears too weak, let cook for 30 to 40 minutes with half of foil lifted.
Cajun Country -- New Iberia, Louisiana