Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.


• 1/2 C packed brown sugar

• 1/2 C ketchup

• 1/4 C water

• 1/4 C cider vinegar

• 1/4 C canola oil

• 3 Tbsp dark corn syrup

• 2 Tbsp prepared mustard

• 1 Tbsp prepared horseradish

• 1 garlic clove, minced

• 1 fresh beef brisket (2 to 2 1/2 pounds), trimmed


In a small saucepan, combine the first nine ingredients; cook and stir over medium heat until brown sugar is dissolved. Transfer to a disposable foil pan. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil. Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2 1/4 hours or until meat is tender. Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from the sauce remaining in the pan. Cut brisket diagonally, across the grain, into thin slices; serve with skimmed sauce.


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