Beer Bathed Pulled Brisket

Serves 10

1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 (5 pound) brisket
2 onions, sliced
1 cup beer
1 bottle good barbecue sauce

Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the brisket. Cover and refrigerate for several hours or preferably overnight.

Preheat the oven to 300 degrees F.

Place onions in a large roasting pan. Put the brisket top of the onions. Cover tightly with aluminum foil and roast until fork-tender and falling apart, about 3 ½ – 4 ½ hours. Remove the brisket from the pan and set it on a cutting board. Pour off most of the cooking liquid. When cool enough to handle, shred the meat with two forks and return it to the pan.

In a saucepan place a 1/2 cup water, beer, and bbq same and heat over medium-high heat. Bring to a boil, then reduce heat to simmer, and cook for 15 minutes or until sauce is thick and reduced a bit. Pour sauce over the shredded beef. Rewarm.

Serve brisket warm with sauce in lettuce cups, on hamburger or slider buns, or over mashed potatoes.

4 thoughts on “Beer Bathed Pulled Brisket

  1. When do you add the BBQ sauce? Do you add it to the water and beer mixture over medium hight heat? Simmer and boil it together?

      • My kids like the Char-B-Que brand and the Sweet Baby Rae’s. I will tell you that store-bought sauces have quite a lot of sweetener in them though so make homemade whenever possible, but its definitely an ingredient that I keep in the fridge all summer both store-bought and homemade.

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