Barbecued Brisket

This Father's Day I have been thinking a lot about how lucky I am to have the father I have. One of my earliest memories of him is standing over the grill cooking something scrumptious for us. If I was really lucky I could pull my special chair up and watch. After awhile I got to hand him the sauce or some other tool he might need. He explained the science behind what he was doing. How important it was to have the right temperature, not to press the meat or it would dry out, little life lessons were given. This was "man territory" and I had been invited in. I can hardly smell a grill and not remember some of our talks.
This recipe has been modified so that you can cook it in an oven. I know...but when you pull it out of the oven you will have that lovely smell of barbecue.

Barbecue Brisket

1/2 cup ketsup

1/2 cup apple cider

1/4 cup cider vinegar

1 tablespoon of Worcestershire sauce

1 1/2 minced garlic

1/4 cup brown sugar

1 3-pound brisket

1 teaspoon salt

3/4 teaspoon black pepper

1 tablespoon oil [I use olive oil]

1 large yellow onion - chopped

Heat oven to 325 degrees.

Whisk the ketsup, apple cider, vinegar, Worcestershire sauce,garlic, and brown sugar together in a medium bowl until smooth.Season the meat with the salt and pepper.Heat oil over medium high heat in a dutch oven.Add the brisket and brown both sides - about 4 minutes on each side. Add the onions and ketsup mixture and stir to combine. Cover, transfer to oven, and braise until the meat is very tender and pulls apart easily with a fork - about 2 1/2 hours.

Serve as is or on soft rolls. Makes 6 servings.
[later this week I will have the potato salad recipe to serve with this!]