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Barbecued Brisket View Larger

Barbecued Brisket

Our meltingly tender brisket comes from slow, gentle cooking. You can modify the sauce according to your own taste: The darker the beer, the less sweet it will be. Serve with boiled rice or potatoes.


  • 12-ounces (1-1/2 cups) light or dark beer or ale
  • 1 cup Stonewall Kitchen Maple Chipotle Grille Sauce
  • 1/2 cup Stonewall Kitchen Red Pepper Jelly
  • 1 (3 to 3-1/2 pound) flat-cut brisket, well trimmed
  • 2 Tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper to taste


  1. Preheat oven to 300°F.
  2. Combine beer, grille sauce and Red Pepper Jelly in a large, deep skillet. Bring mixture to a boil just to melt jelly. Add brisket, cover tightly, and bake in oven until very tender, 3 to 3-1/2 hours. If preferred,cook over a low flame on top of stove, regulating heat so liquid only simmers. Turn once or twice during cooking.
  3. When done, remove meat, allow to stand briefly, and either pull apart into shreds or cut across the grain into slices.
  4. Stir in parsley and season with salt and pepper. Serve with plenty of the pan gravy.


In Stock

Red Pepper Jelly
Red Pepper Jelly Item: 101308 $7.95


In Stock

Maple Chipotle Grille Sauce
Maple Chipotle Grille Sauce Item: 131101 $7.95