My smoked brisket recipe has evolved over the course of several years. We love to go out to BBQ restaurants specifically to have brisket but we find that although it is occasionally fantastic all too often it has a lot of fat or gristle and we only like it lean. When I make it I know it is lean and no one is going to get a bite of gristle. My husband says he has never had brisket in a restaurant that beats mine at home. It is one of those recipes that is great to bring to a potluck or serve when you have a casual group to entertain at home or just make on football Sunday for your own little gang. I am going to give you a couple of ways to make it since the way I make it now involves the grill with the built in smoker that I have at my new home but up until a couple of years ago I made it in my oven and it is fabulous either way.
- Flat cut Brisket (3-5 pounds)
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 Tablespoons vegetable oil
- 2 Tablespoons mustard
- Your favorite bread or bun
- Cole Slaw (of you choose)
- Heat grill or oven to 375 degrees. Use offset heat if you are using the grill.
- Place the brisket in an oven or grill safe pan. I like to use a foil disposable pan because then I don’t have to worry about cleaning it.
- Combine all of the remaining ingredients in a medium sauce pan and bring to a boil. Remove from heat, pour over the brisket and cover the pan tightly with foil. Place on the preheated grill or in the oven and cook for 2 1/2 to 3 hours. You want to be careful not to cook it too long or it will fall apart instead of slicing nicely.
- Remove from the oven, take the brisket out and put it on a cutting board and trim any fat from it. Now slice it across the grain into 1/4 to 1/2 inch slices. Put the slices back into the liquid in the pan. At this point you can refrigerate your dish and do the next step the next day.
- If you are using the oven, turn your oven down to 275 degrees, replace the foil and let it cook for 3 to 6 hours. I always take the foil off for at least the last hour to get the crispy edges that my family likes. If you are using the grill and have a smoker, put the brisket on the smoker uncovered at 275 degrees.
- Serve on your favorite bread or roll with BBQ sauce (my husbands favorite is Famous Dave’s Devils Spit) and cheese or add cole slaw to serve it Memphis style.