Aunt Mag’s Brisket
For a classic Southern brisket with your own homemade barbecue sauce, dig into this slow-cooked, made-for-summer recipe.
Ingredients
- 3.5-4.5 lbs. brisket
- 1/2 tsp. ground nutmeg
- 1 tsp. dry mustard
- 1/8 tsp. pepper
- 2 tsp. garlic powder
- 1 cup ketchup
- 3/4 cup water
- 1/4 cup Worcestershire sauce
- 2 tbs. brown sugar
- 2 tbs. barbecue sauce
Instructions
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Combine nutmeg, mustard, pepper and garlic powder and rub all over brisket. Wrap dry-rubbed brisket in three layers of aluminum foil and bake on a sheet tray or in a large 9x13” glass Pyrex for 3.5 hours at 325 F.
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When baked, drain, remove foil and remove all fat by scraping with the edge of a sharp knife, then refrigerate for an hour or two, until cool.
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Next, slice into 1/4” slices and make sauce by combining ketchup, water, Worcestershire, brown sugar and barbecue sauce and stirring to mix together. Place brisket slices in 9x13” and pour sauce over meat, making sure you get it between each slice.
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Bake covered in foil for 1 hour at 325 F. You can cook for a bit longer to make it even more tender, if you wish.
