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Roasted and Grilled Boddingtons Brisket
Prep Time:
15 minutes
Cook Time:
4 ½ hours

4-5 pounds beef brisket, trimmed weight

1 bottle (11.2 oz.) Boddingtons Beer

1/4 c. H-E-B Olive Oil

3 Tbsp. H-E-B Texas Original Brisket Rub

2 container (5 oz. each) H-E-B Ready, Fresh, Go! Sliced Onions


Trim excess fat from brisket, leaving a ¼ -inch layer. Combine brisket
and beer in a zipper bag. Seal and refrigerate overnight.
Heat oven to 325°F. Remove brisket from marinade and retain liquid in
a separate container. Brush brisket with oil and sprinkle all sides w
ith rub. Place a sheet of foil large enough to cover brisket in a deep
roasting pan. Place brisket in pan, fat side up. Pour marinade under
brisket and seal foil. 3 Bake on center oven rack for 3 hours. Remove
from oven, uncover, add onions, and spoon juices over onions.
Stack 5 to 6 cups of mesquite briquettes on one side of grill pan and
light. Allow coals to turn to ash (300°F). For a gas grill, set on lo
w (burners on one side only). Place as many soaked mesquite wood chips
in the smoker box. See your grill manufacturer’s instructions and mak
e sure you have a full tank of gas before you start. Place uncovered b
risket in foil-lined pan over indirect-heat side of the grill and cont
inue to roast for 1½ to 2 hours. Add 8 to 10 briquettes every 30 minut
es to keep slow-smoking fi re going. Baste every hour with fat juices.
Remove brisket from grill. Place on cutting board or platter, cover wi
th foil, and keep warm. Skim fat off drippings. Heat drippings and oni
ons in a skillet over medium heat and cook for 5 minutes or until sauc
e thickens. Slice brisket and serve with sauce.

Nutritional Information

No Nutritional Information Available


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