You'll also need crusty onion rolls or crusty buns, beans, coleslaw and potato salad. Serves a crowd of a least 25.
10 pound (5kg) beef brisket
salt and freshly ground black pepper
1 bottle (12 oz/341 ml) dark beer
1 c. (250ml) ketchup
1/2 c. (125ml) brown sugar
1 large onion, minced
2 T. (25 ml) Dijon mustard
1 T. (15 ml) dried basil
1 T. (15 ml) chili powder
1 T. (15 ml) Worchestershire Sauce
1 tsp. (5ml) liquid smoke
3 cloves of garlic, crushed
You' ll need a large shallow roasting pan.
Preheat oven to 350ºF / 180ºC.
Trim brisket and roll into an evenly shaped roast, tying at intervals. Sprinkle with salt and pepper. Place in roasting pan. In a bowl, whisk together beer, ketchup, brown sugar, onion, mustard, basil, chili powder, Worcestershire sauce, liquid smoke and garlic. Pour over meat. Cover pan tightly with foil for 4 hours. Remove roast and set aside to cool slightly, reserving sauce.
Preheat barbecue. Grill roast over medium low heat 20 minutes, turning frequently, or until slightly charred and smoky. Meanwhile, bring reserved sauce to a boil and cook to thicken.
Thinly slice brisket. Add to simmering barbecue sauce. Serve on crusty onion tolls with some of the barbecue sauce.