Directions:
- Combine sugar, salt, anise, fennel, garlic powder, onion powder, juniper berries, and paprika in a bowl; rub over both sides of the brisket.
- Place meat in a roasting pan and cover with plastic wrap; refrigerate 10-24 hours.
- Heat oven to 275 degrees F.
- Discard all marinating juices.
- Pour 4 cups Beso BBQ sauce and chicken broth over brisket; cover pan tightly with foil.
- Roast until tender, 5 1/2 to 6 hours.
- Allow brisket to cool slightly before slicing thinly.
- Serve with cooking juices and remaining 3 cups Beso BBQ sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1243.36 Kcal (5206 kJ) | ||
| Calories from fat | 524.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.29g | 90% | |
|---|---|---|---|
| Cholesterol | 199.02mg | 66% | |
| Sodium | 7600.88mg | 317% | |
| Potassium | 1759.44mg | 37% | |
| Total Carbs | 122.42g | 41% | |
| Sugars | 100.65g | 403% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 58.74g | 117% | |
| Vitamin C | 102.3mg | 171% | |
| Iron | 10.5mg | 58% | |
| Calcium | 137.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 185.1 Kcal (775 kJ) | ||
| Calories from fat | 78.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 90% | |
|---|---|---|---|
| Cholesterol | 29.63mg | 66% | |
| Sodium | 1131.53mg | 317% | |
| Potassium | 261.92mg | 37% | |
| Total Carbs | 18.22g | 41% | |
| Sugars | 14.98g | 403% | |
| Dietary Fiber | 0.45g | 12% | |
| Protein | 8.75g | 117% | |
| Vitamin C | 15.2mg | 171% | |
| Iron | 1.6mg | 58% | |
| Calcium | 20.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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