Blackjack Brisket

Blackjack Brisket

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LVANDERHIDER 0

"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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Ingredients

8 h 30 m servings 650 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 650 kcal
  • 33%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1229 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. 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.
  3. 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.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews

40
  1. 57 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 re...

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. Sin...

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 f...

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 abo...

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.

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...

Very tender, my picky Granddaughter liked it and she never likes anything that is not shoved through a window , will make again, thanks, Joyce