• 1 (3–4 pound) second cut brisket
  • 1 tbsp. prepared horseradish
  • 1 tbsp. imitation mustard
  • ½–1 cup ketchup, to taste
  • 1 cup water
  • 2 tsp. garlic, chopped
  • ¼ cup brown sugar
  • ¼ cup vinegar
  • salt, to taste
  • pepper, to taste


  1. Preheat oven to 425° F.
  2. Combine all ingredients except for the brisket in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.
  3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
  4. Reduce oven temperature to 200° F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.
  5. Use two forks to shred the meat. Rewarm in sauce.
  6. For a great variation of this recipe, make crepes and fill with pulled brisket.

Yields: 6–8 servings