Beer Brisket

I made this for our first unmasked dinner with 2 close friends. Definitely a celebration, and the brisket made it even greater. Ours was 3 lbs, kept all of the ingredients the same but only cooked for 3 hours. Everyone loved it. Will be making again.

this was a super good. I cut down on pepper but did everything else. so tender. The gravey was out of this world

Good recipe except to me, two tablespoons of pepper seemed like much too much. I just cracked pepper directly onto the brisket and rubbed it in along with the salt, then cracked a fresh teaspoon into the liquid mixture. After about 2 hours of oven time I tasted the liquid and decided to add another half teaspoon in and thought it was good. I had a six pound brisket so I decided to go roughly for six hours. After an hour and a half I turned down the temp to 275 to keep the thin part of the brisket from getting too done before the center got to proper temp. At 5 1/2 hours checked the internal temperature with a meat thermometer, wanting the center to get to 195 degrees, no more. After that, checked the temp every 20 minutes til it was above 190, then sliced the brisket thin and spooned the liquid in between the Slices to cover all the meat, put it back in for 20 minutes to let the meat absorb the sauce flavor. My wife and four kids really loved it!

Was amazing used cast iron dutch oven

This is the only recipe I’ve ever used because it is that good. I’ve also done this in a crockpot

That’s a whole lot of Oh My Goodness!

Way too much pepper. ruined gravy. Reduce to maybe one teaspoon coarsely ground pepper.

we didn’t care for this

Changed thyme for ginger-( only because I didn’t have thyme. Looked at other recipes that included ginger. Still delicious. Definitely making beer brisket again.

excellent…had to improvise as I had no chili sauce..used half cup of tomato soup. It was so good!!

I make this recipe with a dark beer and it is phenomenal! My family loves it! I have never had a better brisket!

The meat was very tender, the pepper was over powering. We use course ground pepper, but I will do 1 tablespoon next time.

Made it in a slow cooker on high for two hours then on low for another six hours. Definitely sear it first. Very tender and moist. Lots of room to improvise! I added a can of diced tomatoes with garlic and it was great.

delicious!

My family loved this! Except for the amount of pepper. We like spicy but, even that was a little too much. Definitely a do over!

Waaaay too much pepper. It was tender but I wish I’d put a dash of pepper instead of what the recipe calls for. It overwhelms the whole dish.

Well, I modified it to the point of smoking it for about 4hrs, then following the recipe minus the seasonings. All I added was salt, pepper, and garlic powder plus of course the onions. It works out great smoking it, if you have the time and inclination to do it. Good recipe my way for say like holidays and late football games. Use mesquite and hickory as well as oak when smoking it before you use the beer recipe in the oven. It will retain all the smokeyness from your smoker, plus will fall apart like a pulled pork and be very tender and flavorful.

Really tasty. I made mine in the crock pot on low for about 8 hours. The brisket was tender and had a good flavor. Leftover will become tacos and barbeque beef.

I very rarely try a recipe that doesn’t have hundreds of 4 and 5 star ratings but I’m glad I tried this one. It has become one of my family’s favorite recipes for large gatherings. We love the large amount of pepper that’s used and the only beer in my house is reserved for using in this recipe only! I also tried one reviewer’s suggestion to use whipped cream cheese with horseradish added as an accompaniment for this dish. That’s a “requirement” now when I serve this. Thanks for sharing.

I used beer in a bottle. Measured it out and drank the rest. The use of a quality beer makes the difference here. I use Blonde Bock by Gordon Biersch.

Very good and very easy! My family loved it.