A brisket to boast about

I swear I grew up eating brisket as often as we ate roast and potatoes. Nothing beats a good, juicy, slow cooked, smoky brisket. For any of you who have purchased this cut of meat before, you'll know it's usually the size of a small child. So when I saw one at Target that I could actually fit in my nice little roasting pan (2 lbs, people), I knew that cut was meant for me.

Usually we just slather it with BBQ sauce and let it simmer for 6 hours, but for lack of BBQ sauce, I scavenged this recipe online. And it's seriously good. It even turned Ryan into a brisket believer. Give it a try.

Barbequed Beef Brisket (as the website said "for those stormy, tornado-watch Texas days")

• beef brisket (no more than 4 lbs)
• 1 cup of white wine (I used chicken broth)
• 3 cups of apple cider (we had 2 scoops of hot apple cider mix and one scoop of wassail, so we improvised...)
• 1/4 cup of honey
• 2 tablespoons of dijon mustard
• 1/4 cup of soy sauce
• 1 tablespoon of whole coriander
• 2 tablespoons of firmly packed brown sugar
• 1 tablespoon of minced garlic
• 1 tablespoon of fresh ginger powder
• 1/8 teaspoon sprigs of fresh thyme (I used dry)
• 1 chopped chipotle chili in adobo sauce (if you like it spicy... we do)

Combine all the ingredients, minus the brisket, and put it into your roasting pan. Then put the brisket in the pan, fat side up (do NOT trim the fat beforehand). Put the lid on, heat the oven to 275, and stick that sucker in for at least 5 hours.

When you're ready to eat, put the roast on a cutting board (there will be TONS of juice in the pan), and scrape off all the fat on top. It should easily slide off. Then slice the brisket across the grain and smother it in juice from the pan. And put that Bull's Eye away. You won't even need it.