November Brisket ~
~ Skirt in the Kitchen ~
Dry the brisket with paper towels. Trim some of the fat from the top.
Season it with salt and pepper, then with red Balsamic vinegar.
In a small bowl, mix 4 ounces chili garlic sauce (6 or 7 heaping teaspoons), 2 to 3 teaspoons Dijon mustard, and 2 to 4 teaspoons honey. You will have to taste this before adding anymore of each.
Spread mixture over entire brisket– all sides, always…
Cover with applewood rub; all sides, again– always.
Cover with plastic wrap and let meat come to room temperature.
Slow-cook in the oven at 250 degrees Fahrenheit for 6 1/2 to 7 hours. Turn the meat two-thirds of the way through cooking process. Do not cover. When meat is throughly cooked, let it rest before cutting serving portions on the diagonal.
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