Texas BBQ Brisket

back

browse more recipes

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

	With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.
	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.
	Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.
	Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.
	With knife slanted at 45º angle, carve meat across the grain into thin slices. Serve with remaining sauce.

Serve with pinto beans and potato salad.

Need help with this recipe? Go to: Carving