Return brisket to sauce, cover, and refrigerate. Reheat in a 300°F oven until hot. Stir together salt, paprika, black pepper, thyme, and oregano in a small bowl. Rub brisket all over with salt ...

Rub the mix all over your brisket and let it sit for at least thirty minutes. Mix all the ingredients for the barbecue sauce in a casserole dish or a roasting dish with a lid. Put the meat into ...

Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce. The first-cut (or flat-cut) is a lean one, so leaving the fat cap attached is ...

Carolina Treet is a Carolina-style barbecue sauce, a tangy, peppery, rich coating for everything from chicken wings to pulled ...

Drizzle it generously over thinly sliced beef brisket to add a luxurious touch, extend its versatility by turning it into a decadent dipping sauce, or use it as a flavorful starter for a mushroom or ...

Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge.

Few things can compare to the rich, smoky flavor of a slow-cooked beef brisket, especially when paired with a tangy, sweet ...

The brisket will be set in a tray in the smoker, and once it takes on enough smoke and colour, they will mop it with a signature mopping sauce. After the mopping, they wrap the meat in peach ...

Cover with a tightfitting lid and roast for 3 hours. Remove the brisket from the juices and set aside to rest. Reduce the pomegranate sauce on the stove until syrupy. Slice the brisket, pour over the ...