Prep 24 hrs
Cook 3 hrs
This is a great recipe for your Dutch oven. My family loves it and it comes out as tender as a roast in a crock pot. If you have the time play with the B.B.Q sauce recipes it can be made the way you like you B.B.Q sauce sweet,smokey or spicy.
- 5 -6 lbs prime fresh beef brisket, well trimmed
- 6 large garlic cloves, pressed
- 2 tablespoons onion salt
- 2 tablespoons celery salt
- 1 tablespoon fresh coarse ground black pepper
- 4 tablespoons liquid smoke
- 3 large sweet onions, thickly sliced
- 1⁄2 cup chili sauce (your favorite)
- 1⁄2 cup light brown sugar
- 1⁄2 cup beer (your favorite brand)
- 1⁄2 cup Worcestershire sauce
- Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).
- In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.
- Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
- When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.
- Note: For those of you who like to cook over a campfire this recipe works very well when the oven is buried in hot ashes and allowed to slow cook all day.