Chuck Wagon Barbecued Brisket

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Chuck Wagon Barbecued Brisket
Chuck Wagon Barbecued Brisket
1 (3- to 4- lb.) beef brisket
1 large onion peeled and sliced
1 (12- oz.) bottle beer
1 (6- oz.) can tomato paste
1/4 cup cider vinegar
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tsp. each: hickory smoked salt, celery salt and garlic powder
1/2 tsp. coarse pepper
Prep time: 10 minutes
Cook time: 3 hours

Place beef on a grill over high heat for 3 to 4 minutes per side to lightly char. Remove from heat and place in a medium foil baking pan; top with onions. In a medium bowl, whisk together remaining ingredients. Pour over beef and cover tightly with heavy duty foil (or a double layer of foil). Place on a grill over low indirect heat and cook for 3 hours. (If you can hear the sauce boiling hard, move the pan farther away from the heat.) Carefully remove the foil and cut the beef into 1/4-inch thick slices. Have a basket of French rolls handy for those who prefer to make a sandwich.

Makes 8 servings.

Tip! For indirect cooking, place two bricks on your grill and rest the edges of the foil pan on the bricks to move it farther from the heat.
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