Recipe by LVANDERHIDER
"This is a special recipe bar-b-que brisket that is slow cooked in the oven. Enjoy, this can be cooked outdoors on pit if preferred."
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untrimmed beef brisket
1 (12 fluid ounce) can
2 (18 ounce) bottles
hickory smoke flavored barbeque sauce
liquid smoke flavoring
I had a small trimmed brisket (2 lb) and made the smaller version of this recipe, excluding the beer-we just don't care for that flavor anywhere, and substituted 2 T of Bourbon instead. I spread the sauce directly on the meat & added the onion, and layered on 4 pieces of uncooked bacon, then added the rest of the sauce. Since the meat was already trimmed lean the bacon was added for additional flavor, the brisket had been in the freezer forever. The result was simply Fantasic! My husband and I will keep this recipe forever! Can't wait till the whole family crowd is here, the kids and grandkids will love it too! Thanks for such a great easy recipe!
OK recipe. The meat was really tender but I thought the sauce was much too sweet. I will use the same cooking method again but will cut back on the molasses. It was overpowering.
Tried this like it was suggested cooking with the beer and spices first for 6 hours then poured that off sliced it then added the sauce did add 2 tsp of bourbon to the sauce returning for the remainer of the cooking time. I have to say this one is a keeper. I am a newcomer to the website and this is my first review. Want to thank all of you for your recipes, reviews and suggestion. I love this!
In addition to the recipe, I let the marinade sit overnight in the refrigerator. This beef is soooooo good. It's tasty, tender and great for leftover sandwiches. MMMMMMMMM
Why can't you have 10 stars when necessary? Two other people I passed this on to would give it 10! I did mine in the crock pot with the onions first then the brisket for at least 6 hours. Since we had to cut it down, I wonder, at 6 a.m., what do you do with the leftover beer?
Very good. I've made it twice, both times using a smaller cut brisket, so I cut everything in half,except the garlic,and only used a quarter cup molasses(my husband's not a sweet person!). The first time I made it, I used the beer and poured the sauce over the meat, but at the end of cooking, the sauce was all watery and bland. I don't know if you are supposed to use a rack in the roasting pan, maybe that would have been different, oh well. So the second time I measured out a quarter cup beer and put it in the sauce mixture and poured the rest of the beer over the meat along with some extra liquid smoke, and put it in the oven without the sauce over it, after about 3 hours I took it out and dumped out the majority of the juice and then covered it with the sauce, put it back in for a couple hours, took it out and sliced it up, put it back in for an hour, and OMG was it good.
Enjoyed this recipe very much. I used Mesquite smoke instead of hickory, was wonderful. I baked it the day before, and then sliced it, but extra sauce over it, and baked it the next day for about an hour, to heat it up real good. The brisket just fell apart. Will make this recipe again.
Yes, I would make this again. I think getting an untrimmed brisket is also key. I couldn't find blackjack maple syrup, so just used whatever maple syrup I could find. Turned out great, and it wasn't "stringy"!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 369
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