Requires Advance Preparation
Stainless Steel Braising Pan with Lid or Enameled Crock Pot
1 Ea Onion, Yellow
1 x 4 lb Brisket flat, trimmed
1/4 Cup Twist’d Q™ Texas Bold Brisket Rub (Currently in stores as American Royal Beef Rub)
1/3 Cup Pabst Blue Ribbon or a similar style of beer
12 Ea White Rolls, warmed
1/2 Cup of your Favorite BBQ sauce
- Peel and trim onion, cut in half and cross cut into 1/8” wide strips.
- Place the brisket on a half sheet pan. Generously dust with the Texas Bold Rub turning so all sides are coated.
- Pour the beer into the braising pan or crockpot and turn heat to low setting. Place the brisket into the braising pan or crockpot Cover the brisket with the raw onions.
- Cover the pan. Cook on low heat for 12 hours.
- Carefully remove the top of the pan/crockpot using a cloth or oven mitt and allow the steam to escape. Slide a spatula under the brisket and lift it onto a cutting board.
- Using the carving knife slice the brisket across the grain into 1/8” thick slices, they will tend to fall apart, that is normal. Arrange the brisket on a platter. Spoon the onions and pan juices over the brisket.
- Serve with warm rolls and your favorite BBQ sauce.
- This recipe was not designed for Flavored or Dark Beers.
- Aluminum saucepans react negatively with vinegar or citrus juices and produce off flavors. Use stainless steel pans or enameled pans wherever possible.
Patrick McDonnell Photography