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.

Susan

Recipe Summary

prep:
30 mins
cook:
4 hrs
total:
4 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

616 calories; protein 30g; carbohydrates 35.6g; fat 39.2g; cholesterol 116.6mg; sodium 798.8mg. Full Nutrition
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Reviews (134)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/20/2007
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 which gave it a bold flavor. If you follow this recipe and pay attention to detail you should have no problem creating a delicious meal for your family or friends. I'd recommend this recipe to anyone. Thanks - Kevin from Dallas, Tx. Read More
(133)

Most helpful critical review

Rating: 2 stars
09/24/2007
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 terribly vinegary tasting - even without boiling it ) and using your favorite BBQ sauce. And keep a close eye on the grill with a spray bottle of water handy to put out flames. We ended up chopping up the non-charred meat for beef BBQ. Bummer. Also if you didn't know a 5 pound brisket is about 25. Read More
(18)
171 Ratings
  • 5 star values: 129
  • 4 star values: 28
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
06/20/2007
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 which gave it a bold flavor. If you follow this recipe and pay attention to detail you should have no problem creating a delicious meal for your family or friends. I'd recommend this recipe to anyone. Thanks - Kevin from Dallas, Tx. Read More
(133)
Rating: 5 stars
07/04/2006
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 apart.thanx for a good recipe susan,will cook many more times. Read More
(59)
Rating: 5 stars
07/10/2005
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 great. Read More
(51)
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Rating: 4 stars
05/01/2006
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 apple juice instead of apple cider (the recipe is confusing here). I served it sliced and smothered with sauce on white-trash sesame seed burger buns for that southern BBQ (tailgate party) flavour. For side dishes I served a vinegar-based coleslaw and homefries (done in the oven). Brilliant. Will triple this recipe and have a -kicker BBQ this summer. Read More
(34)
Rating: 5 stars
07/04/2006
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 vinegar and used my own bbq sauce as it was a known to me flavor. The meat was super moist tender and very flavorful. A simple no brainer that will make you look like a top chef. Thanks Oklahoma crstone MS Read More
(29)
Rating: 5 stars
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 3/4 pounds and it still took 2 1/2 hours to cook to "fork tender". The BBQ sauce is good. If you have some other kind you like, it wouldn't matter which you used. Actually, the feedback I got was that it was not necessary at all. It's perfect without it, if you're in a hurry. If you don't cook brisket much, I suggest make sure the liquid (apple juice in this case) comes not less than 50% up the sides of the meat. When you think it could be done, (I first check after about 45 minutes per pound of brisket) stick a big fork in it and if it goes through easily, it's time. Thank you for a wonderful recipe! Read More
(26)
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Rating: 5 stars
09/11/2008
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 (almost 3 pounds) and didn't cut down my roasting/grill time... it didn't burn but was a little overcooked. Still the flavor of the honey "crust" was wonderful and my whole family loved the sauce as well! I'll make this over and over. Read More
(19)
Rating: 2 stars
09/24/2007
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 terribly vinegary tasting - even without boiling it ) and using your favorite BBQ sauce. And keep a close eye on the grill with a spray bottle of water handy to put out flames. We ended up chopping up the non-charred meat for beef BBQ. Bummer. Also if you didn't know a 5 pound brisket is about 25. Read More
(18)
Rating: 5 stars
08/21/2013
Great and a note to Jeff C: make your sauce while the brisket is in the oven! Your lack of organization is not a reason to give this recipe 2 stars c'mon! Read More
(17)
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