Barbecued Brisket
By 
You’ll Need
- 3-4 lb beef brisket
- Salt and pepper
- 1 cup barbecue sauce
- 1 cup apple sauce
- 1 lb fingerling potatoes, halved lengthwise
- 1 lb heirloom carrots, peeled and quartered lengthwise
- 3-4 fresh thyme sprigs
- 1 Tbsp olive oil
Prep and Cook
- Preheat the oven to 250 °F. Season the brisket well with salt and pepper, and place it in a large Dutch oven. Combine the barbecue and apple sauce and pour on top, making sure some of the liquid ends up underneath the meat. Cook in covered pot for 4 hours.
- Place the potatoes, carrots, thyme, and olive oil in a small bowl. Add a few pinches of salt and pepper and toss to combine. Remove the pot from the oven and scatter the vegetables over the meat. Cover and return to the oven, cooking for an additional 2 hours or until a fork pierces the meat easily.
- Transfer the beef and vegetables to a serving platter, and place the pot on the stove set over medium-high heat. Bring the liquid (that the meat and sauces have released during cooking) to a boil and cook until it’s reduced by half, about 7 minutes.
- Pour the liquid over the beef and vegetables and serve, slicing the beef against the grain in thin pieces. Alternatively, serve the sauce on the side in a pitcher.
