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1 4 to  6 lb. beef brisket

1 large envelope dry onion soup mixfof

pepper to taste

dashes of liquid smoke

2 to 3 c. prepared barbecue sauce

3/4 can beer, room temperature

Place brisket, fat side down, in foil lined shallow baking pan  covered tightly with foil, which I prefer. Rub liquid smoke over the top, then sprinkle with onion soup mix and a little pepper. Pour on barbecue sauce. Wrap securely with foil. Bake 300 degrees for 3 hours ( 6-7 hours at 250 degrees). Remove from oven, open up and turn brisket. Pour beer on brisket. Wrap with foil and continue baking another hour. When done, unwrap and cool meat and slice as thinly as possible against the grain with electric knife. place meat slices back in sauce and wrapped. Store in refrigerator for another day. Heat and serve.

Note: This is a favorite of mine when company is flying in for a visit, or family coming for dinner. I put it on to cook in the morning, lower heat a little and cook all day. Comes out perfect every time!  Shred, put in sauce, and served on sandwich buns the next day.

Marilyn (Mom) Southard

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