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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 zippe
r bag. Seal and refrigerate overnight.
Heat oven to 325°F. Remove brisket from marinade and retain liquid in a separate containe
r. Brush brisket with oil and sprinkle all sides with rub. Place a sheet of foil large eno
ugh to cover brisket in a deep roasting pan. Place brisket in pan, fat side up. Pour marin
ade 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 low (burners on one side only). Place as m
any soaked mesquite wood chips in the smoker box. See your grill manufacturer’s instructio
ns and make sure you have a full tank of gas before you start. Place uncovered brisket in
foil-lined pan over indirect-heat side of the grill and continue to roast for 1½ to 2 hour
s. Add 8 to 10 briquettes every 30 minutes to keep slow-smoking fi re going. Baste every h
our with fat juices.
Remove brisket from grill. Place on cutting board or platter, cover with foil, and keep wa
rm. Skim fat off drippings. Heat drippings and onions in a skillet over medium heat and co
ok for 5 minutes or until sauce thickens. Slice brisket and serve with sauce.

Nutritional Information

No Nutritional Information Available


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