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Live! From Jasper's Kitchen
 
Big Game Brisket
Serves 6-8
4-5 lb. Certified Hereford Beef Trimmed Brisket
1/8 Cup. ground black pepper
2 Cups Louisburg Apple Cider
1 Cup KC Masterpiece Original BBQ Sauce
2 Cups Thinly Sliced Onions
5-6 cloves garlic, sliced razor thin
2 Tabl. Olive oil
salt

Preheat oven to 350 degrees.
Place brisket on a large sheet of waxed paper and lightly salt. Spread 3 Tabl. BBQ sauce on one side of brisket. Add half of black pepper and spread evenly on brisket. Heat 2 Tab. olive oil in a large roasting pan on the stove over medium heat. Add meat, BBQ sauce side down, and sear. Brush top with 3 more Tabl. BBQ sauce and sprinkle with remaining pepper. Turn and sear other side 4-5 minutes. Add Louisburg Apple Cider, onions, garlic and remaining BBQ sauce and place in oven. Cover roasting pan with lid and bake for three hours in preheated oven, or until tender.

Cool 10 minutes. Remove from roasting pan. Slice thin.

Jasper Jr.'s Suggestions: I like to slice this brisket hin and and serve on split Farm To Market Ciabiatta Rolls with onions and pan drippings.