READY IN 8+ hrs

Blackjack Brisket

Read Reviews (35)

"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." — LVANDERHIDER

Directions

Preheat the oven to 250 degrees F (120 degrees C).
Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.

Kitchen-Friendly View

PREP 30 mins
COOK 8 hrs
READY IN 8 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 21, 2006

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!

—JANCHIP

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Most Helpful Critical Review

Apr 05, 2006

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.

—springfield70

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51 Ratings

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Oct 14, 2003

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

—TIANNAAURORA

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Mar 14, 2006

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!

—Nanalyn

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May 23, 2003

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?

—DBDCOOK

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Jan 13, 2006

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.

—Constance

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Jul 09, 2003

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.

—CBENTZ

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Aug 05, 2003

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"!

—LINDABC

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Nutrition

Calories
650 kcal
33%

Carbohydrates
37.4 g
12%

Cholesterol
117 mg
39%

Fat
41 g
63%

Fiber
0.7 g
3%

Protein
29.4 g
59%

Sodium
1229 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blackjack Brisket

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 650
Calories from Fat: 369

% Daily Value *
Total Fat 41g 63 %
Saturated Fat 15.6g 78 %
Cholesterol 117mg 39 %
Sodium 1229mg 49 %
Potassium 955mg 27 %
Total Carbohydrates 37.4g 12 %
Dietary Fiber 0.7g 3 %
Protein 29.4g 59 %
Sugars 25.6g
** Vitamin A 3 %
** Vitamin C 2 %
Calcium 25 %
Iron 66 %
** Thiamin 11 %
** Niacin 58 %
** Vitamin B6 31 %
Magnesium 28 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.