My H-E-B Texas Life Magazine
4-5pounds beef brisket, trimmed weight,
1bottle(11.2 oz.) Boddingtons Beer,
1/4c.H-E-B Olive Oil,
3Tbsp.H-E-B Texas Original Brisket Rub,
2container(5 oz. each) H-E-B Ready, Fresh, Go! Sliced Onions,
1Trim excess fat from brisket, leaving a ¼ -inch layer. Combine brisket and beer in a zipper bag. Seal and refrigerate overnight.
2 Heat oven to 325°F. Remove brisket from marinade and retain liquid in a separate container. Brush brisket with oil and sprinkle all sides with 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.
3 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 many soaked mesquite wood chips in the smoker box. See your grill manufacturer’s instructions 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 hours. Add 8 to 10 briquettes every 30 minutes to keep slow-smoking fi re going. Baste every hour with fat juices.
4Remove brisket from grill. Place on cutting board or platter, cover with foil, and keep warm. Skim fat off drippings. Heat drippings and onions in a skillet over medium heat and cook for 5 minutes or until sauce thickens. Slice brisket and serve with sauce.
No Nutritional Information Available