Brisket – Mom’s Easy Brisket

Wrap brisket in heavy foil and put it in a large roaster, fat side up (I remove as much of the fat as possible first). Sprinkle with salt and pepper. Seal the foil up around it, and put the roaster lid on. Bake for 6 hours at 250F.

If you are cooking this on the grill, just wrap it in foil and put in on the grill grates, but not on direct heat. Monitor your grill temperature carefully.

After the brisket has cooked for about 5 hours, start the sauce. Mix the remaining ingredients together in a saucepan and cook for thirty minutes on low. I recommend doubling this sauce mix—it is that good.

After the brisket has baked for the full 6 hours, open the foil carefully to let the steam out without burning yourself. Avoid breaking the foil, though, because you’ll need to re-wrap the brisket. I siphon off most of the accumulated juices and save them.

Pour some of the sauce over the brisket, re-wrap, and bake for another hour. Save the remaining sauce for serving.

You can also use the juices from the brisket with some of the leftover meat. The juices are tasty, too, after you skim off the fat.

Once the brisket has cooked for the last hour, remove and slice against the grain of the meat. Enjoy!