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My review
Oklahoma Brisket
Susan
"This is absolutely fabulous and so easy. Brisket that isn't dried out can be so good. The bar-b-que sauce is also wonderful and can be used for other meat dishes."
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Ingredients
4 h 30 m servings 615 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil.
- Roast the brisket for 3 hours in the preheated oven. Don't peek.
- Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
- When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
- Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary.
- Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 615 calories; 39.2 g fat; 35.6 g carbohydrates; 30 g protein; 117 mg cholesterol; 799 mg sodium. Full nutrition
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Reviews
Read all reviews 112142 Ratings
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Most helpful positive review
6/19/2007
This is an excellent recipe. The meat was juicy, and delicious. I would suggest cooking the brisket with fat side up, since the recipe didn't indicate. I also added some bourbon to the glaze whi...
Most helpful critical review
9/24/2007
The brisket looked and smelled great until I put it on the grill. I was too busy getting the BBQ sauce together to realize it was burning. I would recommend skipping the BBQ sauce (it was terr...
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6/19/2007
This is an excellent recipe. The meat was juicy, and delicious. I would suggest cooking the brisket with fat side up, since the recipe didn't indicate. I also added some bourbon to the glaze whi...
7/4/2006
superb!followed to the mark,except the bar bq sauce didnt make,but the honey/soy sauce glaze scrumptous,and brisket out of the oven so tender and moist pushe a finger down on it and it fell apar...
7/10/2005
This was "oh so easy!" I had never cooked a brisket before, but this one turned very good, tender and flavorful. The glaze on the grill was very nice, and the sauce to serve with the meat was gr...
5/1/2006
This is good. Dang tasty. In fact. it's almost too much flavour. You need some serious beer or Dr. Pepper to wash this down. I have made this now three times and it's always good. You can use ap...
7/4/2006
Being a grill person of the highest order, I have to say this simple recipe is extremely good, but I made a simple modification. I cooked in the oven as directed with the season salt and apple v...
11/25/2008
Definitely 5 Stars!! Tender and flavorful. Wonderful and delicious in every way. I don't grill so I used the oven broiler on low for about 10 minutes for that part. My brisket was only 2 3/...
9/24/2007
The brisket looked and smelled great until I put it on the grill. I was too busy getting the BBQ sauce together to realize it was burning. I would recommend skipping the BBQ sauce (it was terr...
9/11/2008
Yummers! This was my first time making brisket - a total hit with my family! I stuck to the recipe, my seasoning of choice was Montreal Steak Grill Mates by Mccormick. I had a smaller brisket...