BBQ Beef Brisket

From Barb Seely

Ingredients

  • 4-lbs beef brisket (not corned beef), fat removed
  • Salt
  • Pepper
  • 1 large onion
  • 1/2 cup ketchup
  • 1/2 cup chili sauce
  • 2 tablespoons brown sugar
  • 2-3 cloves garlic, smashed
  • 1 1/2 cups Guiness

Instructions

  1. Place brisket in a roasting pan, season with salt and pepper, cover with sliced onion.  Combine rest of ingredients and pour over meat.  Cover pan tightly with foil and bake at 300 degrees for 4 hours or until meat is fork tender.  Start checking after 3 hours.
  2. Remove brisket from pan to cool.  Put liquid from pan into a large bowl, cool to room temperature, tightly cover and refrigerate overnight.
  3. When the meat is cool enough to handle, remove any visible fat.  Then use two forks to shred meat.  Place meat in a tightly covered container and refrigerate overnight.
  4. The next day, remove fat from top of liquid.  Place in a pan (stove top suitable), liquify with an immersion blender and reduce over medium heat until desired thickness.  Add shredded meat and heat. Can put in a crockpot at this point so it can travel to a HIH Workshop.  Serve on buns.
Scroll to Top