Mike's Brisket

"This brisket wows guests! Prep time includes time for marinating. We found this recipe stuck to a package of beef brisket about 10 years ago."
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Ready In:




  • Poke holes all over brisket with fork.
  • Mix all ingredients except brisket, and marinate brisket in 1/2 of the sauce overnight.
  • Place whole brisket on hot grill to sear and brown fat.
  • Remove from grill and place in foilware pan.
  • Cover pan tightly with foil, close hood, and cook on low heat for about 4 hours, or until meat is tender.
  • For best results, use a meat thermometer.
  • It should be 170 degrees F for medium.
  • Slice brisket very thinly across grain at an angle.
  • Heat remaining 1/2 of sauce, pour over slices and serve.

Questions & Replies

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  1. MsFunnybones
    I have many recipes for brisket, as I make it quite often. It's great to have a new recipe to my repertoire. This may well be a new favorite. Very delicious. Lots of ingredients for the sauce, but everything I normally have on hand, so it was very easy. Very tender. Delicious! Made it for PAC '11.
  2. Bobbie S.
    YUMMM! This was so good. I think a lot of the success will depend in the cut of meat. I purchased my brisket at our very popular meat store. It was nicely trimmed and very lean. The biggest piece of brisket they had was 3 1/2 pounds. But since it was only the two of us here, I went ahead with the smaller piece. I did find that I had way too much sauce (but better too much than not enough). I also only heated a portion of it to serve with the meat -- and let it simmer on the stove for about 15 minutes. It thickened up so nicely and was just the right consistency. I did have one question in the directions. I'm hoping I did the right thing. After the marinating time was over, I poured all that "sauce" away and just put the meat in the pan, covered it with foil and continued with the directions. So I'm hoping I wasn't supposed to retain any of the sauce for the cooking process. At any rate, the meat turned out so nice and tender. It was just as good served cold the next day.


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