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Texas BBQ Brisket
An oven version of a Texas favorite. |
Prep: 30 minutes
Cook: 2 hours
Servings: Serves 8
| 1 |
4-1/2 to 5 lb. beef brisket |
| 5 |
large cloves garlic, sliced |
| 1 |
can (12 ounce) beer |
| 1 |
bottle (18 ounce) Kraft BULL'S-EYE Original Barbecue Sauce |
| 1 |
can (4 ounce) chopped green chilies, drained |
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With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut. |
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Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300ºF for 2 hours. |
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Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan. |
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Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender. |
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With knife slanted at 45º angle, carve meat across the grain into thin slices. Serve with remaining sauce. |
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| Serve with pinto beans and potato salad. |
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| Need help with this recipe? Go to:
Carving |
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