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Blackjack Brisket

LVANDERHIDER

"This is a special recipe bar-b-que brisket that is slow cooked in the oven. Enjoy, this can be cooked outdoors on pit if preferred."
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Ingredients

8 h 30 m servings 650 cals
Original recipe yields 16 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper. Combine the barbeque sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
  3. Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain into 1/8 inch slices.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Nutrition Facts


Per Serving: 650 calories; 41 g fat; 37.4 g carbohydrates; 29.4 g protein; 117 mg cholesterol; 1229 mg sodium. Full nutrition

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Reviews

Read all reviews 53
  1. 74 Ratings

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Most helpful positive review

I had a small trimmed brisket (2 lb) and made the smaller version of this recipe, excluding the beer-we just don't care for that flavor anywhere, and substituted 2 T of Bourbon instead. I spread...

Most helpful critical review

OK recipe. The meat was really tender but I thought the sauce was much too sweet. I will use the same cooking method again but will cut back on the molasses. It was overpowering.

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I had a small trimmed brisket (2 lb) and made the smaller version of this recipe, excluding the beer-we just don't care for that flavor anywhere, and substituted 2 T of Bourbon instead. I spread...

Tried this like it was suggested cooking with the beer and spices first for 6 hours then poured that off sliced it then added the sauce did add 2 tsp of bourbon to the sauce returning for the re...

In addition to the recipe, I let the marinade sit overnight in the refrigerator. This beef is soooooo good. It's tasty, tender and great for leftover sandwiches. MMMMMMMMM

Why can't you have 10 stars when necessary? Two other people I passed this on to would give it 10! I did mine in the crock pot with the onions first then the brisket for at least 6 hours. Sin...

Very good. I've made it twice, both times using a smaller cut brisket, so I cut everything in half,except the garlic,and only used a quarter cup molasses(my husband's not a sweet person!). The f...

Enjoyed this recipe very much. I used Mesquite smoke instead of hickory, was wonderful. I baked it the day before, and then sliced it, but extra sauce over it, and baked it the next day for abo...

Very tender, my picky Granddaughter liked it and she never likes anything that is not shoved through a window , will make again, thanks, Joyce

This brisket turned out very well, but like many others on this site I played with it a bit. 1. Used beer 2. Left out the molasses 3. Used one 6 oz. bottle of cayenne pepper sauce (I used Trappe...

OK recipe. The meat was really tender but I thought the sauce was much too sweet. I will use the same cooking method again but will cut back on the molasses. It was overpowering.