Ingredients
10 pounds beef brisket1 (12 fluid ounce) can beer
1 large onion, quartered
2 cloves garlic, minced
1 tablespoon salt
1 tablespoon pepper
2 (18 ounce) bottles hickory
smoke flavored barbeque sauce
1 cup blackstrap molasses
2 tablespoons liquid smoke flavoring
1 tablespoon pepper
2 (18 ounce) bottles hickory
smoke flavored barbeque sauce
1 cup blackstrap molasses
2 tablespoons liquid smoke flavoring
Directions
- 1 Preheat the oven to 250 degrees F (120 degrees C).
- 2 Place brisket in a large roasting pan (disposable
- aluminum foil pan is fine). Pour beer over the meat, and place
- onion sections on top. Season with garlic, salt and pepper.
- Combine the barbeque sauce, molasses and liquid smoke; pour
- over the roast. Cover pan with aluminum foil.
- 3 Place pan on the center rack of the preheated oven, and
- bake for 6 to 8 hours, or until beef is fork tender. Remove
- from the oven and let stand for about 10 minutes before
- slicing across the grain into 1/8 inch slices
