Sweet and Sour BBQ Brisket

"Delicious brisket for Passover, Rosh Hashana, or anytime of the year. The first time I made this for a large group anticipating a lot of leftovers to freeze. Everyone ate so much that I didn't have anything left!"
 
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Ready In:
3hrs 15mins
Ingredients:
7
Serves:
10-12
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ingredients

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directions

  • Line a large roasting pan with foil.
  • Spray with non-stick spray.
  • Place onions in pan.
  • Place brisket on top of onions and rub with garlic and paprika.
  • Combine remaining ingredients and spread mixture over brisket.
  • Marinate brisket for 1 hour at room temperature or overnight in refrigerator.
  • (I always marinate overnight.) Preheat over to 325 degrees F.
  • Cook covered for about 45 minutes per pound until meat is fork-tender.
  • Uncover meat for the last hour and baste occasionally.
  • Cool and separate juices to put in a jar.
  • Refrigerate brisket and juices overnight, if possible.
  • Discard congealed fat from juices.
  • Slice brisket and trim away fat.
  • Reheat brisket in pan juices.

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