The Cookbook

Cliff's Brisket

I don't have a smoker and cook mine in the oven all the time. I trim off lots of the fat, coat it with Brisket rub ( I use Fiesta brand ) put it in pan fat side up, and then pour some Claudes Brisket "marinade" sauce over the top. This gives it the smokey flavor and some kick. I add about 2 cups of water and then SEAL the top with Aluminum foil. I cook mine at 350 degrees for about 4 hours then check it. When the meat is about to fall apart I take it out, let the meat set for at least 30 mins to firm back up and slice it up. I take the juice and fats, put it in a jar, and set it in the freezer. The fat rises to the top, I skim it off and I have some super "juice" to add to the cut meat. This works great for us, but it is not the "dryer" type brisket so many places serve, but we love it.

Cliff