There are a few reasons to make the brisket a day or two ahead of time. (1) It tastes better; the flavours really meld and blend and the meat is at its most tender. (2) You can skim off the fat from the cooking liquid, which will create a more concentrated cooking liquid with no greasiness. (3) It’s much easier to slice the brisket when it’s cold.
Ingredients
5 lb Brisket
2 whole Carrots
2 whole Celery Stalks
1 jar Mikee Brisket Cooking Sauce
Directions
Preheat oven to 450F
Place vegetables in roasting pan
Place brisket on top of vegetables, fat side up.
Put brisket in oven, uncovered, for a half hour.
Remove brisket from oven, drop temperature to 350F
Pour Mikee Brisket Cooking Sauce over the top of the brisket and cover entire pan with foil. Bake for 2-3 hours, depending on the size of your brisket.
Brisket is done when it is tender to the fork.
For best results, separate brisket from the drippings. Strain the vegetables from the drippings.
Refrigerate all separately overnight.
To Serve: Slice brisket against the grain.
Remove the excess fat from the drippings.
Combine brisket with the drippings.
Cover with foil and heat in a 375F oven until heated all the way through (approx. 45 minutes)