Roasted and Grilled Boddingtons Brisket
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
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,
onions, and spoon juices over onions.
Stack 5 to 6 cups of mesquite briquettes on one side of grill pan and light.
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
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.
No Nutritional Information Available
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