"A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey."
— Bettye Miller, Oklahoma City
- 1/2 Cup packed brown sugar
- 1/2 Cup ketchup
- 1/4 Cup water
- 1/4 Cup cider vinegar
- 1/4 Cup plus 2 tablespoons canola oil
- 3 Tablespoons dark corn syrup
- 2 Tablespoons prepared mustard
- 1 Tablespoon prepared horseradish
- 1 clove garlic, minced
- One 2 1/2-pounds beef brisket, trimmed
In a small saucepan, combine the first 9 ingredients and cook and stir over medium heat 3-4 minutes, or until the brown sugar is dissolved. Transfer to a disposable foil pan.
In a large skillet, heat oil over medium heat. Brown the brisket on both sides. Place in a foil pan, turning to coat with sauce. Cover pan tightly with foil.
Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2 ¼ hours or until meat is tender.
Remove from the heat. Remove brisket from pan and tent with foil and let stand for 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices and serve with sauce.