I am so blessed to have an ongoing partnership with Grow & Behold. I’ve been working with them for many years (see Tongue Bulgogi and the Kosher BLT as examples) and I truly believe in their mission. Pasture raised animals, no hormones or antibiotics, respect for the land and farmers, and a commitment to the highest quality kosher products. And let me tell you, the taste says it all! Happy animals taste better, don’t they?!? And this brisket G&B sent me is at the top of it’s game. Naf and Anna Hanau, owners and two of the nicest people you will ever meet in your life, work so hard to bring us great meat but they also put together tons of recipes, menus, and educational articles just to make life a little easier for us. So before you make this incredible Date Barbecue Sauce Brisket, check out their latest post ALL ABOUT BRISKET: https://blog.growandbehold.
Okay, so now on this brisket and this easy sticky barbecue sauce. All you need are a food processor and a roasting pan (hooray for no extra dishes) and I’m just going to tell you now that you should definitely double the barbecue sauce recipe! Half for the brisket and the other half to go on chicken, salmon, turkey or whatever else you can think of! It’s just THAT good! This brisket is one of those ‘set it and forget it’ low and slow moments that makes life so much easier and I want to give a shout out to Chef Bryan Gryka and B-sh for helping me out with the temp and time. 3 hours at 300 degree F with an internal temp of 190 degrees F and a beautiful piece of Grow & Behold brisket is ready to pull out of the oven. If you don’t own a meat thermometer, it’s time to get your hands on one. You don’t have to worry about drying out your brisket anymore! Oh, and please don’t slice the brisket if you plan to freeze it or reheat it later. PLEASE! Wait until you’re ready to serve the meat and then you can slice it.