Texas Style Beef Brisket

The orginal author cooked this on the grill rather than in the oven, using a bottom round roast since briskets that haven't been made into corned beef are kinda hard to find here. The flavor was great and it was falling apart tender. Tomorrow you get leftover beef on leftover sesame seed bun for lunch. If you are using the grill, you might want to invest in an oven thermometer so you can keep an eye on the temperature. The author's gas grill held a pretty 400 degrees on the lowest setting, so he turned one side off.

3 lb Beef Brisket (NOT "Corned-Beef") or 3 lb Bottom Round Roast
1 1/2 cups Onion,Choppe
d 2 Tablespon Honey Mustard
2 Tablespon Brown Sugar
1 Tablespon Worcestershire
1 t Chili Powder
1/4 cup Red Wine
1/4 cup No Salt Added Tomato Sauce
2 Tablespon Molasses
  1. Preheat the oven to 325°.
  2. Place a 24-inch length of heavy-duty aluminum foil in a 13 x 9-inch baking pan.
  3. Combine all the sauce ingredients in a medium bowl.
  4. Place the brisket in the center of the foil.
  5. Pour the sauce over the meat.
  6. Bring the ends of the foil together; fold over and continue folding down to the top of meat.
  7. Fold the sides up to make a neatly sealed package.
  8. Bake 3 to 3-1/2 hours, or until the meat is tender.
  9. Remove from the oven and let stand 10 minutes.
  10. Trim the excess fat and thinly slice the meat across the grain.
  11. Skim the excess fat from the sauce with a spoon or fat-separator.
  12. Serve the defatted gravy over the meat.
Yield: 10 Servings
Recipe courtesy of: