BEER-BRAISED BRISKET POT ROAST
Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 5h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
- Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
Nutrition Facts : Calories 713 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 69 grams protein, Sodium 1.9 milligram of sodium
BEER BRISKET
This brisket turns out so tender and juicy - no knife required!
Provided by Anna B.
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
- Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 10.9 g, Cholesterol 124.4 mg, Fat 41.9 g, Fiber 1.1 g, Protein 32.1 g, SaturatedFat 16.4 g, Sodium 230.2 mg, Sugar 3.4 g
MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE
Provided by Food Network
Categories main-dish
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
- If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
- Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
- When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
- Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
- Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
- Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.
BEEF BRISKET IN BEER
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; rub with liquid smoke, if desired, and celery salt, pepper and salt. Place in a 3-qt. slow cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Cover and cook on low for 8-9 hours or until tender., Remove brisket and keep warm. Strain cooking juices; transfer to a small saucepan. In a small bowl, combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve beef with gravy.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
BEER-BRAISED BISON BRISKET WITH ROOT VEGETABLES
Slowly braised with root vegetables in a beer and horseradish sauce, bison makes a wonderfully hearty meal.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 12h25m
Yield 10
Number Of Ingredients 12
Steps:
- If necessary, cut bison brisket to fit into a 6-quart slow cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion in the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper in a medium bowl; pour over bison brisket.
- Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours.
- Transfer bison brisket to a cutting board. Slice bison brisket across the grain; arrange on a serving platter. Using a slotted spoon, transfer vegetables to the platter, reserving cooking liquid. Strain cooking liquid and pass with bison brisket and vegetables.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 22.5 g, Cholesterol 104.5 mg, Fat 3.4 g, Fiber 4.4 g, Protein 38.1 g, SaturatedFat 1.2 g, Sodium 480.3 mg, Sugar 12.1 g
BEER-BRAISED BRISKET WITH ONIONS
Steps:
- Preheat oven to 350°F.
- Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
- Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
- Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
- Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.
PRESSURE-COOKER BEEF BRISKET IN BEER
One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut brisket in half; rub with liquid smoke if desired, celery salt, pepper and salt. Place brisket fatty side up in a 6-qt. electric pressure cooker. Top with onion. Combine beer and Worcestershire sauce; pour over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 70 minutes. Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. If brisket isn't fork-tender, reseal cooker and cook for an additional 10-15 minutes. , Remove brisket, cover with foil and keep warm. Strain cooking juices, then return juices to pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Cook and stir until sauce is thickened, about 2 minutes. Serve sauce with the beef.
Nutrition Facts : Calories 285 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 430mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.
BEER-BRAISED BRISKET WITH ONIONS
Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.
Provided by Oolala
Categories Roast Beef
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Pat brisket dry and sprinkle with salt and pepper.
- Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
- Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
- Remove from heat and transfer half the onions to a bowl.
- Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
- Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
- Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
- Cool in sauce, uncovered about 30 minutes.
- Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
- Slice meat across the grain and serve with the sauce.
Nutrition Facts : Calories 717.2, Fat 56.2, SaturatedFat 21.7, Cholesterol 144.9, Sodium 426.8, Carbohydrate 13.2, Fiber 1.6, Sugar 4.9, Protein 35
BEER-BRAISED BRISKET
Provided by Claire Saffitz
Categories Braise Kid-Friendly Dinner Brisket Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 Servings
Number Of Ingredients 12
Steps:
- Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1-2 days. Let meat sit out until room temperature, about 1 hour.
- Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5-6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5-10 minutes.
- Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
- Do ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1 1/2 hours.
BEER BRISKET
My dad gave me the basics for this recipe. You can use whatever kind of beer you like. Just don't leave it out. The beer is what tenderizes the meat.
Provided by texaslady1
Categories Meat
Time 9h
Yield 1 brisket, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 225 degrees.
- Tear off a sheet of heavy-duty foil twice the length of roasting pan (a disposable pan works well).
- Line the roasting pan with the foil, centered, folding the sides and ends up.
- Place the brisket in the center of the foil.
- Sprinkle a liberal amount of garlic powder, pepper, and seasoned salt over the brisket.
- Scatter the onion chunks over the brisket.
- Pour beer over all, making sure that everything is contained within the foil.
- Seal foil. Fold the sides up first, then the top. Place in 225 degree oven for about 8 hours.
- Remove from oven, but do not turn oven off. Open foil. Pour off & discard beer. Discard onions if desired.
- Pour barbecue sauce over top of brisket.
- Reseal. Return to oven for 30 minutes.
- Remove roasting pan from oven. Allow brisket to rest for 15-20 minutes before slicing.
Nutrition Facts : Calories 173.8, Fat 10.5, SaturatedFat 4.1, Cholesterol 27.4, Sodium 281.6, Carbohydrate 8, Fiber 0.6, Sugar 2, Protein 7.4
CROCK POT CHILI-BEER BRISKET OF BEEF
Make and share this Crock Pot Chili-Beer Brisket of Beef recipe from Food.com.
Provided by Dancer
Categories Roast Beef
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place beef brisket, fat side down, in crock pot.
- Sprinkle brisket with onion, salt, pepper and garlic powder.
- Pour chili sauce over brisket.
- Put crock pot on low for 3 hours. Or cover tightly and cook in slow oven (325 degrees F.) for 3 hours.
- Pour beer over brisket.
- Increase temperature to moderate and continue cooking for 30 minutes.
- Place brisket on large serving platter.
- Slice brisket very thin and serve with hot cooking liquid.
- Garnish with sliced tomatoes and parsley.
BEER-BRAISED BRISKET WITH ROOT VEGETABLES
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. In a kettle cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. Heat the fat remaining in the kettle over moderately high heat until it is hot but not smoking, in it brown the brisket, patted dry and seasoned with salt and pepper, and transfer it to a platter. Add the onions to the kettle, sauté them until they are golden, and add the bacon, the brisket, and the beer. Bring the beer to a boil and braise the brisket, covered, in the oven for 2 hours. Stir in the rutabaga, the carrots, and the potatoes and braise the mixture for 45 minutes, or until vegetables are tender.
- Transfer the brisket and the vegetables with a slotted spoon to a plate and keep them warm, covered. Bring the braising liquid to a boil, boil it until it is reduced to about 3 cups, and bit by bit whisk in the beurre manié, whisking well after each addition. Simmer the sauce for 3 minutes and season it with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.
BEER-BRAISED BRISKET WITH CARROTS AND PARSNIPS
Make and share this Beer-Braised Brisket With Carrots and Parsnips recipe from Food.com.
Provided by JackieOhNo
Categories Meat
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
- Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. Add carrots and parsnips after 1 hour's cooking time.
- Remove beef from Dutch oven and keep warm. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. Keep warm.
- Skim fat from pan juices. Measure 2 cups juices. Mix cornstarch, 1 t. water, the vinegar, and salt. Whisk pan juices and cornstarch mixture in small saucepan. Heat to boiling, stirring constantly, and boil 1 minute. Pour gravy into sauceboat.
- Slice meat and arrange with carrots and parsnips on large serving platter.
Nutrition Facts : Calories 668.6, Fat 28.4, SaturatedFat 10.7, Cholesterol 218.6, Sodium 492.1, Carbohydrate 21.8, Fiber 4.7, Sugar 7.1, Protein 72.2
SLOW-COOKED TEXAS BEER BRISKET
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version. The simple salt-and-pepper Lockhart Dry Rub is favored by the old guard and the Tricked-Up Brisket Rub is akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you. Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.
Provided by Elizabeth Karmel
Categories Beer Backyard BBQ Dinner Brisket Summer Tailgating Grill Grill/Barbecue
Yield Makes 8 to 10 servings
Number Of Ingredients 4
Steps:
- Grilling Method: Indirect/Medium-Low Heat
- Sprinkle brisket liberally with the rub of your choice.
- Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
- Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
- Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.
CHILE & BEER BRAISED BRISKET
From EatingWell Magazine. I used dried chiles I had on hand, which turned out to be ancho & pasilla - both a low-heat-level chile. I found the spice level perfect, but if you like spicier, use chile(s) with more heat. Try this with tortillas or as a filling for enchiladas or tamales. Or serve as-is with rice and a salad.
Provided by flower7
Categories Beans
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Tear chiles into pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.
- Preheat oven to 350°F.
- Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a blender or food processor. Process until smooth. Transfer back to bowl from chiles and stir in beer.
- Heat oil in a large Dutch oven over medium heat. Add brisket and brown on both sides, about 3-4 minutes per side.
- Pour the chile sauce over the meat and bring to a simmer.
- Cover, transfer to the oven and bake for 2 hours.
- Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.
- Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.
Nutrition Facts : Calories 310.4, Fat 10.9, SaturatedFat 3.2, Cholesterol 70.3, Sodium 409.4, Carbohydrate 20.6, Fiber 6.3, Sugar 2.6, Protein 29.5
CATAHOULA BRISKET IN SPICY BEER & TOMATO SAUCE
Make and share this Catahoula Brisket in Spicy Beer & Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Meat
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees.
- Spice mix: Combine all ingredients; blend well.
- You will not need all of the mix.
- Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like).
- Season brisket with 3 tablespoons spice mix.
- Season flour with 4 tablespoons spice mix.
- Dust meat with seasoned flour.
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add meat; sear on both sides.
- Remove to a platter.
- Add remaining 2 tablespoons oil to pan.
- When hot, add onions, carrots, jalapeno and garlic.
- Cook, stirring occasionally, until onions are caramelized.
- Add Roma tomatoes; cook until they break down.
- Add canned tomatoes and chipotles.
- Season with salt and pepper.
- Cook to a stewlike consistency.
- Add beer and stock.
- Return meat to pot, cover loosely with foil; place in oven.
- Roast for 3 to 3 1/2 hours, until tender.
- Remove brisket; set aside.
- Reduce sauce until slightly thickened, then strain out solids.
- Transfer solids to a blender; liquefy with a small amount of sauce.
- Mix blended solids back into sauce.
- Add vinegar and lime juice.
- Adjust seasoning.
- Let meat rest for 10 minutes before slicing.
- When ready to serve, slice thinly and briefly reheat in sauce.
CHILI BEER BRISKET OF BEEF
Make and share this Chili Beer Brisket of Beef recipe from Food.com.
Provided by Chef mariajane
Categories Roast Beef
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place beef brisket, fat side down in Crock pot. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Set Crock Pot on low for 6 hours. Pour beer over brisket.
- Increase temperature to high and continue cooking for 30 minutes. Place brisket on large serving platter. Slice brisket very thin and serve with hot cooking liquid. Garnish with sliced tomatoes and parsley.
Nutrition Facts : Calories 688.8, Fat 50.4, SaturatedFat 20.3, Cholesterol 138, Sodium 1272.8, Carbohydrate 16.7, Fiber 4.2, Sugar 7.7, Protein 34.3
BEER, GINGER, AND GARLIC BRAISED BRISKET
Steps:
- Preheat the oven to 325 degrees F. Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate. Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes. Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid. When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.
TEXAS BRISKET W/ COFFEE AND BEER MOP SAUCE
Found at Food Network. Recommends using wood chips for smoky flavor. Looks labor intensive but one of these days I'll get around to trying it. If you beat me to it, let me know how it goes!
Provided by little_wing
Categories Meat
Time 12h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
- If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch.
- Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips.
- The leftover rub can be stored for several months in a jar.
- You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
- When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat.
- Drape the bacon slices over the top of the meat, and then cover the grill.
- Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce.
- Wrap the brisket in aluminum foil, and continue cooking until done.
- Transfer the grilled brisket to a cutting board and let rest for 10 minutes.
- Thinly slice across the grain, using an electric knife or sharp carving knife.
- Transfer the sliced meat to a platter.
- Serve with favorite BBQ sauce.
Nutrition Facts : Calories 1044.2, Fat 86.3, SaturatedFat 33.4, Cholesterol 218.5, Sodium 4178.4, Carbohydrate 12.8, Fiber 2.5, Sugar 7.8, Protein 51.2
BEER BRISKET
Steps:
- Heat oven to 225 degrees. Tear off a sheet of heavy-duty foil twice the length of roasting pan (a disposable pan works well). Line the roasting pan with the foil, centered, folding the sides and ends up. Place the brisket in the center of the foil, fat side down. Sprinkle top of brisket with garlic powder, pepper, and seasoned salt to taste. Scatter the onion chunks over the brisket. Pour beer over all, making sure that all liquid is contained within the foil. Seal foil by folding the sides up first, then the top, forming a packet. Place roasting pan in 225 degree oven for 7-8 hours. Remove from oven, but do not turn oven off. Open foil. Leaving brisket in the pan, carefully pour off beer & discard onions. (Be careful, it will be hot!) Pour barbecue sauce over top of brisket. Reseal foil. Return to oven for 30 minutes. Remove roasting pan from oven. Allow brisket to rest for 15-20 minutes before slicing across the grain.
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