Sweet and Sour BBQ Brisket
Description
Indulge in this mouthwatering Sweet and Sour BBQ Brisket, a perfect dish for Passover, Rosh Hashanah, or any occasion where you want to impress with flavorful comfort food. The first time I made this for a large gathering, I anticipated plenty of leftovers for the freezer, but the enticing aroma and savory taste had everyone coming back for seconds, leaving me with nothing to save!
Recipe Category
Meat
Cook Time
3 hours
Prep Time
15 minutes
Total Time
3 hours 15 minutes
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | onions |
| 4 1/2 – 5 lbs | beef brisket |
| 3 | garlic |
| 1 | paprika |
| 1 | salsa |
| 3 | honey |
| 2 | lemon juice |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 679.6 |
| Total Fat | 54.3 g |
| Saturated Fat | 21.8 g |
| Cholesterol | 149 mg |
| Sodium | 287.5 mg |
| Total Carbohydrates | 10.8 g |
| Dietary Fiber | 1 g |
| Sugars | 7.5 g |
| Protein | 35.4 g |
Instructions
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Prepare the Pan: Start by lining a large roasting pan with aluminum foil, which makes for easy cleanup.
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Spray for Non-Stick: Lightly spray the lined pan with non-stick cooking spray to prevent the brisket from sticking during the cooking process.
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Layer the Onions: Slice the onions and place them evenly in the bottom of the pan, creating a flavorful bed for the brisket.
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Season the Brisket: Place the beef brisket on top of the onions. Rub the minced garlic and paprika generously over the brisket, ensuring it’s well-coated for maximum flavor.
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Mix the Sauce: In a separate bowl, combine the salsa, honey, and lemon juice. Once well mixed, spread this sweet and sour mixture evenly over the brisket, allowing it to soak in the flavors.
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Marinate: Cover the brisket with plastic wrap and let it marinate at room temperature for 1 hour. For deeper flavor, marinate it overnight in the refrigerator.
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Preheat the Oven: When ready to cook, preheat your oven to 325°F (165°C).
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Cooking Time: Cover the brisket with foil and cook for approximately 45 minutes per pound, or until the meat is fork-tender.
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Baste for Flavor: In the last hour of cooking, uncover the brisket and baste it occasionally with the pan juices to keep it moist and flavorful.
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Cool and Separate Juices: Once cooked, allow the brisket to cool slightly before separating the juices into a jar. Refrigerate both the brisket and the juices overnight for the best results.
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Final Prep: Discard any congealed fat from the chilled juices, then slice the brisket, trimming away any excess fat.
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Reheat and Serve: Reheat the sliced brisket in the reserved pan juices to keep it succulent and tender.
Enjoy this delectable Sweet and Sour BBQ Brisket with your favorite sides, and watch it disappear from the table!
