Main Dishes:

Foolproof Beef Brisket

Comment on this recipe

Great for parties or big groups! It's always a big hit. I make it the night before (letting it cook throughout the night) then refrigerate it. I take it out shortly before serving, slicing and reheating in juices or barbeque sauce. Always slice across the grain.

Ingredients

12-15 pounds beef brisket
2 cans beer
1 cup soy sauce
1/2 cup Worcestershire sauce
3 tablespoons oregano, chopped
1 tablespoon lemon herb seasoning
1 tablespoon sweet basil
1 bottle (4 ounces) liquid smoke
3 tablespoons brown sugar
Dill weed
1/4 teaspoon pepper

Instructions

Mix all ingredients, pour over meat and marinade in refrigerator 1 to 2 days. You may have to use 2 large roasting pans. Cover and cook at 200-250 degrees for about one hour per pound. Cool slightly, slice thin across the grain and serve in the cooking juices or in barbque sauce. I divide it and do both. Serve on buns with horseradish sauce, pepper rings, pickles or your favorite condiments. Serves 30 to 35 people.

Mary Lou Bennett
Moline