Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 1/4 cup canola oil
  • 3 tablespoons dark corn syrup
  • 2 tablespoons prepared mustard
  • 1 tablespoon prepared horseradish
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
  • 1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Ready In 155 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Prepare a charcoal or gas grill for indirect medium heat. In a small saucepan, whisk together the brown sugar, ketchup, water, cider vinegar, canola oil, dark corn syrup, mustard, horseradish and garlic. Cook and stir over medium heat for three to four minutes or until brown sugar is dissolved.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 2

  • Transfer to a disposable foil pan.
  • EQUIPMENT:

Step 3

  • In a large skillet, heat the oil over medium heat. Brown the brisket on both sides.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Place the brisket in the foil pan, turning to coat it with the sauce. Cover the pan tightly with foil. Editor's Tip: Browning the brisket on both sides adds a caramelized flavor to the brisket and sauce. If you don’t want to dirty a skillet, you can instead brown the brisket on the direct heat side of the grill.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Place the foil pan on a grill rack over the indirect heat. Grill, covered, for 2 hours to 2 hours and 15 minutes or until the meat is tender. Editor’s Tip: A meat thermometer is the best way to know when brisket is finished cooking. Beef brisket becomes tender when it reaches 195°F.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 255 minutes

Step 6

  • Remove the pan from the grill.
  • EQUIPMENT:

Step 7

  • Remove the brisket from the pan, and tent it with foil.
  • EQUIPMENT:

Step 8

  • Let stand for 10 minutes. Meanwhile, skim the fat from the sauce in the pan.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 9

  • Cut the brisket diagonally across the grain into thin slices.
  • INGREDIENTS:

Serve with the sauce. Editor's Tip

Step 1

  • Cutting across the grain shortens the muscle fibers to the length of the slice. These shorter fibers are easier to chew, and thus more tender. To find the grain, look for the muscle fibers that run parallel to each other. Position your knife perpendicular to these fibers, then slice.
  • INGREDIENTS:
  • EQUIPMENT: