This recipe came right to my sister Terri’s mind when I told her I was launching the website. The meat comes out tangy and flavorful, and the low and slow cooking method delivers a brisket that’s tender, not chewy.
Grandpa Hillsman's Brisket
2 hours per pound
Place brisket in a plastic bag or a baking dish.
Mix marinade together and pour over brisket, and refrigerate for several hours or overnight, turning occasionally to ensure all sides are coated. Preheat oven to 250 degrees.
Line a baking dish with aluminum foil, leaving enough overhang so you can tightly wrap the brisket.
Place brisket in pan and pour the marinade back over it. Wrap tightly in the excess foil and bake at 250 for 1 1/2 to 2 hrs per pound of brisket.
Unwrap for the last half hour of bake time, baste with barbecue sauce if desired.
Remove from oven and let rest 5-10 minutes before slicing and serving.