Ingredients:
• 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
• 2 tbsp canola oil
• 1 fresh beef brisket (2 to 2-1/2 pounds), trimmed
Directions: In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3 to 4 minutes or 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 into the foil pan, turning to coat with sauce. Cover pan tightly with foil. Place pan on grill rack over indirect medium heat. Grill covered for 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 sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.
