1 brisket of beef, excess fat cap trimmed, about 2-3 pounds
Instructions
Add all ingredients except the brisket to a Dutch oven and stir to combine. Add brisket and submerge in the braising liquid. Cover and cook at 225 degrees until fork tender, 4-6 hours.
Remove brisket from liquid and let rest. Strain solids from braising liquid and if desired, let excess fat float to the top and skim off. Slice or shred brisket. Braising liquid can be used as a jus or thickened with cornstarch to make a gravy.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/05/barbecue-braised-beef-brisket/