Brisket used to be seen as a cheap cut of meat. Cooked right it can be a deliciously tender and full of flavour. The secret is to cook it long and slow – making a good brisket takes time. This recipe is made in the oven but you can also slow cook your brisket over a fire.
To start off with the brisket is coated in a dry rub, then cooked in the barbeque sauce until the meat pulls apart with a fork.
Serve brisket with a side of coleslaw, mac and cheese or steamed corn. Or shred the meat and pile onto rolls and make sliders!
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