Slow-Barbecued Beef Brisket

Yield:

80 servings, 1/80 recipe (255 g) each

Ingredients

Ingredients	Weights	Measures
Kraft BarBQ Sauce	60 fl oz [1.7 kg] 15 fl oz [425 g]	1-1/2 qt. [1.5 L] 1-1/2 cups [375 mL]
Kraft Hickory BarBQ Sauce	60 fl oz [1.7 kg] 15 fl oz [425 g]	1-1/2 qt. [1.5 L] 1-1/2 cups [375 mL]
honey	10 oz. [285 g] 2-1/2 oz. [70 g]	3/4 cup [175 mL] 3 Tbsp. [45 mL]
beef briskets (10 lb.)	40 lb. [18 kg] 10 lb. [4.5 kg]	4 each 1 each
barbecue rub seasoning	4 oz. [115 g] 1 oz. [30 g]	1 cup [250 mL] 1/4 cup [50 mL]

Directions

COOK barbecue sauces and honey in saucepan on medium heat until heated through. (Do not exceed 160ºF.) Cool. Refrigerate until ready to use.

PLACE briskets, fat-sides up, in parchment-lined full-sheet pans (or in lined half-sheet pans for trial recipe). Rub 1/4 cup (60 mL) seasoning into each brisket; brush with 1 cup (250 mL) of the sauce mixture.

BAKE in 225ºF standard oven 16 to 18 hours or until meat is done (160ºF) and very tender, brushing every 2 hours with about 1/4 cup (50 mL) of the remaining sauce mixture. Cut across the grain into thin into slices to serve.