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One way that I have done is coat the brisket with a seasoning mixture and rub it into the meat. Then set it in the fridge overnight. The next day I take it out and eithier grill it or sear it on the stove until a nice crust is formed on each side and then put it in a 250 degree oven until it reaches an internal temperure of 130/140/150 depending on the doneness of the meat. Let it rest under an aluminum tent for 15 minutes and then slice thinly across the grain of the meat. Serve a side of BBQ sauce that has been heated as a condiment to the brisket.

15 years ago. Rating: 0
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