Shared by DeniseM
This slow-cooked brisket is excellent by itself, for sandwiches, or used in poppers!
I buy two giant turkey roasting pans at the Dollar store. Then I take a cryo-packed brisket of about 12-15 pounds, which I usually buy at Walmart. Choice of prime beef is the best, but it’s triple the cost. Remove the brisket from the plastic package (I don’t trim it, but you can). Then, I season both sides of the brisket with a good BBQ rub. I use DL Jardines Five Star Rub very liberally.
To ensure that the brisket is cooked evenly, it is recommended to use double roasting pans. Seal the pans tightly with aluminum foil and place them in an oven preheated at 200 degrees. The brisket should be cooked for 9 hours, preferably overnight – I usually put it in the oven at midnight and let it cook until around 9 AM.
Once your brisket's cooked, take it out of the oven and drain the juices. Trust me, there's gonna be a lot of juices! Cover the brisket with almost an entire bottle of G Hughes hickory sugar-free BBQ sauce (or whatever sugar-free sauce you like best). Then, put it back in the oven for three more hours, without the cover. That lets the sauce thicken and caramelize. After three hours, take it out and let it rest for at least 15 minutes. For the most tender slices, you wanna slice the brisket cross-grain. An electric knife will make this task much easier. And voila! You're done!
SOOO good! Enjoy!