Barbecued Beef Brisket

  • 22 Jun - 28 Jun, 2024
  • Mag The Weekly
  • Cookery


· ½ cup packed brown sugar

· ½ cup ketchup

· ¼ cup water

· ¼ cup cider vinegar

· ¼ cup canola oil

· 3 tablespoons dark corn syrup

· 2 tablespoons prepared mustard

· 1 tablespoon prepared horseradish

· 1 garlic clove, minced

For the Brisket:

· 2 tablespoons canola oil

· 1 fresh beef brisket, trimmed


In a small saucepan, combine the first nine ingredients; cook and stir over medium heat three or four minutes or until the brown sugar is dissolved completely. Transfer the sauce to a disposable foil pan. In a large skillet, heat oil over medium heat. Brown the brisket on both sides. Place in a foil pan, turning to coat with sauce. Cover pan tightly with foil. Place pan on grill rack over indirect medium heat. Grill, covered, for two hours or until the meat is tender. Remove from the heat. Remove the brisket from the pan; tent with the foil and let it stand for about 10 minutes. Meanwhile, skim fat from the sauce in a pan. Cut the brisket diagonally across the grain into thin slices; and serve with sauce.