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1
Wrap brisket in heavy foil and put it in a large roaster, fat side up (I remove as much of the fat as possible first).
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2
Sprinkle with salt and pepper.
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3
Seal the foil up around it, and put the roaster lid on.
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4
Bake for 6 hours at 250F.
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5
If you are cooking this on the grill, just wrap it in foil and put in on the grill grates, but not on direct heat.
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6
Monitor your grill temperature carefully.
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7
After the brisket has cooked for about 5 hours, start the sauce.
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8
Mix the remaining ingredients together in a saucepan and cook for thirty minutes on low.
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9
I recommend doubling this sauce mixit is that good.
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10
After the brisket has baked for the full 6 hours, open the foil carefully to let the steam out without burning yourself.
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11
Avoid breaking the foil, though, because youll need to re-wrap the brisket.
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12
I siphon off most of the accumulated juices and save them.
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13
Pour some of the sauce over the brisket, re-wrap, and bake for another hour.
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14
Save the remaining sauce for serving.
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15
You can also use the juices from the brisket with some of the leftover meat.
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16
The juices are tasty, too, after you skim off the fat.
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17
Once the brisket has cooked for the last hour, remove and slice against the grain of the meat.
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18
Enjoy!
