Beef Brisket – Roaster

My mother used to make this. I updated the process to simplify it. It is easy, good and does not require a smoker.


  • 1 Beef Brisket (about 12 lbs.)
  • 48 oz. ketchup
  • 24 oz. beer
  • 2 or 3 large onions, sliced
  • BBQ Salt


  1. Slice the onions and layer them in the bottom of a large roasting pan.
  2. If the brisket has a point, or deckle, separate it from the flat by cutting along the fat layer. To slice perpendicular to the strands of the meat we must separate these two parts.
  3. Slice the meat perpendicular to the grain in 3/8″ strips. These are thicker than the strips we want to serve but the meat will reduce significantly during cooking.
  4. Lay the meat strips over the onions in layers and season each layer with BBQ Salt.
  5. Pour the ketchup over the top of the meat to seal the top. You can smooth this with a rubber spatula.
  6. Pour the beer over the top.
  7. Cook at 250 degrees for 8 hours, stir, and cook for another 4 hours (or reduce heat to 200 and cook for another 8 hours).
    1. NOTE: if some of the meat starts to dry out, stir it back into the liquid.
  8. Drain the liquid into a metal or glass container band place in the freezer until a hard white fat layer forms. Skim off the fat and discard. Save the liquid to use as a thin bbq sauce.

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