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barbecue beef brisket

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Barbecue Beef Brisket

If you are unable to find a beef brisket weighing 5-6 lbs (2.25-2.8 kg), you can buy two smaller briskets weighing 2 ½-3 lbs (1.1-1.4 kg) each. Proceed as recipe directs.

Ingredients:

  • 1 beef brisket (5-6 lbs/2.25-2.8 kg)
  • 4 garlic cloves, pressed
  • 1 tsp (5 ml) salt
  • ¼ tsp (1 ml) ground black pepper
  • 1 ½ cups (375 ml) ketchup
  • ⅓ cup (75 ml) cider vinegar
  • ¼ cup (60 ml) brown sugar
  • ¼ cup (60 ml) worcestershire sauce
  • 2 tbsp (30 ml) yellow mustard
  • 2 large onions, sliced

Directions:

  1. Preheat oven to 350°F (175°C). Trim excess fat from brisket and place fat side up in Stone Rectangular Baker. Press garlic over brisket using Garlic Press, spreading evenly. Sprinkle with salt and black pepper.
  2. In a small bowl, combine ketchup, vinegar, brown sugar, Worcestershire sauce and mustard. Pour over brisket.
  3. Arrange onions over brisket. Cover baker with aluminum foil. Bake brisket 2 hours, 30 minutes to 3 hours or until fork-tender. Carefully remove foil, lifting away from you. Remove onions and brisket to a cutting board; let stand 10 minutes. Pour pan juices into Easy-Read Measuring Cup; skim off fat from pan juices. Reserve 1 cup (250 mL) pan juices.
  4. Slice brisket thinly across the grain (the direction the meat fibers are running).
  5. Place brisket and onions on serving platter. Serve with 1 cup (250 mL) reserved pan juices.

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