My mother used to make this. I updated the process to simplify it. It is easy, good and doesn’t require a smoker.
- 1 Beef Brisket (about 12 lbs.)
- 48 oz. ketchup
- 24 oz. beer
- 2 or 3 large onions, sliced
- BBQ Salt
- Slice the onions and layer them in the bottom of a large roasting pan.
- 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.
- 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.
- Lay the meat strips over the onions in layers and season each layer with BBQ Salt.
- Pour the ketchup over the top of the meat to seal the top. You can smooth this with a rubber spatula.
- Pour the beer over the top.
- 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).
- NOTE: if some of the meat starts to dry out, stir it back into the liquid.
- 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.