Locke's Brisket

1 serving(s)


1 brisket
5 Yukon gold potatoes
6 large carrots
2 large onions
Dry rub
1/2 cup brown sugar
2 T ground mustard powder
Wet mix
1 large bottle ketchup
1/2 jar apricot preserves
1 1/2 cups water



  1. Pre-heat oven to 350 degrees.
  2. Rinse brisket and pat dry. Rub dry mixture on both sides.
  3. Slice onions and spread on bottom of a heavy pot. Place brisket on onions. Spread carrots and potatoes around brisket.
  4. Pour wet mixture around brisket.
  5. Seal with a lid or heavy aluminum foil. Cook 4-5 hours.

Jessica Lopez