We all think of brisket as a summer event slow-cooked on the grill or in the smoker. Here’s a winter alternative. Mind you, it’s not the same as off the grill or smoker but it's good and it's easy.
- 3 to 4 lbs. Moody’s beef brisket
- ¾ C your favorite barbeque sauce
- ¼ C soy sauce
- 1 C water
Preheat oven to 300°F.
In a bowl, mix together the barbeque sauce, soy sauce, and water.
Place a large piece of aluminum foil in a roasting pan. Add the brisket and slather the BBQ mixture generously over the meat. Wrap the brisket in the foil so that it is well sealed.
Bake for 3 hours for a 3-lb. roast (allow 1 additional hour for each additional pound).
When done, remove the brisket from the oven and let rest for 30 minutes before serving.
When serving, always slice a brisket across the grain with slices ¼ to ½ inch in thickness.
Wine Pairing: A good Cabernet Sauvignon or Red Blend will go nicely with this delightful meal. Enjoy!