Preparation

• 1 Trim brisket of most of the fat and cut in half, if needed, to fit inside a large pot or crockpot if using. Add water, apple juice, pickling spice and garlic to cover, using more liquid if needed to cover by at least an inch.
• 2 Bring to a boil over high heat, reduce heat to low, cover to simmer 2-­3 hours (or longer if using a crockpot), or until tender but still slightly firm.
• 3 Carefully remove from the liquid onto a rack that has been placed in a baking pan, making sure the fat side is facing up. You can also simply place a metal utensil underneath the brisket to prevent sticking and scorching.
• 4 Preheat oven to 350­ degrees F. In a small bowl, combine honey, brown sugar, apple jelly and mustard until smooth. Spoon a quarter of this glaze over the meat and place in oven.
• 5 Roast 60 minutes, spooning glaze over brisket every 20 minutes or so.
• 6 Remove from oven to carve and serve with Creamy Cheddar Onions (recipe among my dishes found here) if desired.