MOTHER'S OVEN BAKED BRISKET (SALLYE)
It is delicious melt-in-your-mouth goodness.
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- 4-6 lb
- beef brisket, trimmed
- 1 bottle
- beer (we use sam adams lager)
- 1 clove
- fresh garlic, sliced
- 1 medium
- white onion sliced thin
- 3 Tbsp
- dry rub DRY RUB FOR ANY MEAT (SALLYE)
- 1/4 c
- olive oil
Note: If you don't have a large enough bag, use any container that is seal tight.
Add the brisket to the bag.
Pour the beer into the bag and seal.
Place bag in refrigerator overnight, turning over a couple of times to assure all meat is saturated.
Place 2 large pieces of heavy duty foil criss-crossed in roasting pan.
Remove brisket from marinade and lay gently on foil. Save the marinade, you will use it later.
Brush the brisket on all sides with the oil, rub briskly with dry rub.
Pour the marinade over the seasoned brisket, then wrap tightly with the foil. Save the onions and garlic, you will add them later.
Remove the pan from the oven
Wrap foil loosely back over meat, return to oven and cook for 2 more hours slowly basting as needed to keep meat moist. For the last 30 minutes of cooking, unwrap the foil.
Skim off the fat from the remaining liquid, and pour the liquid into a small saucepan along with the onions and garlic slices. Heat until just boiling to form a sauce.
Pour the sauce over the sliced brisket. Or you can use regular barbecue sauce BARBECUE SAUCE (SALLYE)