One of the reasons I like this recipe so much is because not only does it melt in your mouth but it's packed with protein and fiber without a lot of calories.

 I served this with fresh roasted asparagus, sliced carrots and a Hawaiian roll at my Pop Up On Promontory Memorial Day weekend and it was a success! Shoutout to everyone who showed support I really do appreciate it as this is my goal to bring the community together over some good food.

Follow me behind the scenes on social media @thelunchguru (Instagram, Facebook, Twitter, LinkedIn) or look for my chaulk art sign on Promontory Street to find out when my next lunch pop up is! Tips from the cook; to guarantee a mouthwatering experience season/sear all sides of the raw meat before roasting low & slow in the oven! Also be sure to prep and cook the day before you plan on serving so the beef releases enough juices that you will need for the sauce. Enjoy!

Melt-In-Your-Mouth Brisket Recipe: (serves 30-35 people, adjust for personal preference)
  • 2 teaspoons olive oil
  • 6 pound beef brisket (trim off fat)
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup low-sodium beef broth
  • 1 cup barbecue sauce (see my homemade recipe)
  • 1 cup whole cranberries or craisins
  • 1/3 cup brown sugar

Directions: 
  1. In a small bowl, mix oregano, garlic powder, salt, and pepper. Sprinkle the mixture over the beef. Heat the oil in large deep pan or skillet. Sear the brisket on all sides, or until browned. Place in large roasting pan.
  2. Pour the broth around the beef. Pour the barbecue sauce over the beef. Cook low & slow in the oven at 275-300 degrees for six hours.
  3. When done let meat cool off and then wrap tightly in saran wrap, cover and refrigerate over night. Pour the accumulated juices into a glass bowl, cover and refrigerate.
  4. Before serving time, preheat oven to 300°F. Remove the beef from the refrigerator. Very thinly slice the beef across the grain. Put it in the baking dish, skim off the fat from the refrigerated juices. Pour 1 cup of juices over the beef and bake tightly covered for 45 minutes to 1 hour.
  5. In a small saucepan, cook 1 cup of the juices over medium-high heat. Add the cranberries and brown sugar. Cook until the cranberries pop and are soft, stirring occasionally. Drizzle the sauce over the beef.