This is another great recipe from my friend Mary! My little non-eater gobbles up every bite of this and even asks for seconds. Fresh beef brisket is one of the least tender cuts of beef, but it can be made tender and the flavor is tough to beat! It's perfect for a frigid, lazy Sunday like today. There is minimal prep work and even less clean up if you buy one of those foil pans like I often do. The original recipe calls for Open Pit barbecue sauce. I have had some trouble finding it recently so I use the homemade recipe found HERE. If I'm not feeling ambitious enough to whip up a batch of that bbq sauce, then I use Sweet Baby Rays brand.
Prep Ahead Plan: You can prepare the recipe the day before and let it sit in the fridge until you are ready to bake it.
Barbecue Beef Brisket
beef brisket-about 1/2 pound per person (fresh beef brisket, not corned beef)*
1 (16 oz) bottle of barbeque sauce or 1-2 cups homemade barbecue sauce (A 1/2 bottle per 3 pound brisket works well but we happen to like it super saucy so I use one bottle per brisket!)
1. In a 13 X 9" pan place a long piece of heavy duty aluminum foil so that the brisket may be wrapped up well.
2. Trim some fat off of the brisket (optional).
3. Pour some bbq sauce in the foil lined pan and place the brisket on top of the sauce. Pour remaining sauce over brisket and seal the top and sides of the aluminum foil so that the brisket is wrapped up in a neat little foil packet.
4. Bake at 325 degrees for 3-4 hours.
*If you have a crowd, two or three briskets may be placed on top of each other with barbecue sauce between each layer. Increase the amount of barbecue sauce as needed!