Prepared this exactly as called for and served it to ten dinner guests. It certainly was a crowd pleaser. I was tempted to add some bourbon to the glaze, but as a matter of practice I seldom modify a recipe on the first try. This brisket turned out to be both tender and flavorful. For our group of twelve people, we prepared two flat cut briskets that each weighed approximately 5.75 lbs. We had just enough left over to make sandwiches for a couple of days.
This is an easy recipe that works well for entertaining. We wanted to serve our guests at 6:30 PM. I was able to trim the brisket & measure ingredients at 10 AM, put the brisket in the oven at 11 AM, and finish on the grill at 2 PM. Then I wrapped the cooked briskets in aluminum foil and several towels and stored the wrapped briskets in an otherwise empty ice chest from 2:45 until 5:00 PM when I sliced the briskets and arranged the slices on a serving platter. Then I wrapped the platter and placed in our oven (oven not turned on) until 6:30 PM. The brisket stayed moist and slightly warm.
I had prepared the sauce while the brisket was cooking. Immediately prior to serving, my wife carefully (so as not to boil it) reheated the sauce in the microwave to bring it to a warm temperature.
Bottom line: guests were pleased and we were able to enjoy their company without working up to the last minute on food preparation.
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Prepared this exactly as called for and served it to ten dinner guests. It certainly was a...