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Katy’s Lake Brisket

My dear friend Katy is from Kansas City, Kansas. The heart of BBQ in the midwest, if you ask anyone from there. I used to work for a large company based out of KC and every single company function was catered by a BBQ place, and the first thing anyone would say, “It’s not like in KC.” As I mentioned before my friends and family created a cookbook for me for my bridal shower. When my husband went through it the first recipe he even talked about was Katy’s Brisket. “That just sounds so good,” he drooled. We were in tight quarters in our first year of being married and rarely got the chance to make this wonderful recipe. Finally this year, we went to the market and picked out a great brisket and decided we were going to do it.

Disappointed? NOT ONE BIT. Wow this meat was so tender and juicy. I even took the sauce, blended it and simmered it down some more for a dipping sauce along with our BBQ Sauce. Paired with our buns, it reached beyond our expectations! Now I know there are many BBQ connoisseurs out there, I’m happy to admit I’m not one of them. But Katy is mine, so if you have judgements on her recipe you’ll have to take it up with her, but she’ll put up a good fight.

Katy’s Lake Brisket

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

  • 12 ounces Beer of your choice
  • 0.75 cups Pickles, chopped
  • 1 tablespoon Worcestershire sauce
  • 0.75 cups Brown Sugar
  • 12 ounces chili sauce
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 cups Onion, sliced
  • 5 pounds Beef Brisket, preferably organic

Directions:

Mix 1st five ingredients in a bowl. Salt & pepper meat.  Pour sauce over top of meat in 8×8 foil pan. Bake at 250 for 5-6 hours. Shred it with a fork or slice, serve on buns with BBQ Sauce that has been warmed.

Freezing Directions:

Mix 1st five ingredients in a bowl. Salt & pepper meat. Divide and place meat in freezer bag and cover with sliced onions. Divide and pour sauce over top of meat. Freeze until ready to serve. Place BBQ Sauce into pint bags for use when serving.To Serve Thaw. Bake at 250 for 5-6 hours. Shred it with a fork or slice, serve on buns with BBQ Sauce that has been warmed.

Servings: 8-10

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8 Responses to “Katy’s Lake Brisket”

  1. tbeth says:

    Is the serving size really a half pound of brisket per person? Had hoped to serve brisket to a crowd, but is this how much I should plan for?! Does it shrink more than most meat during cooking?

    Or are the 5 pounds of brisket called for then divided into two freezer meals, each serving 8-10 people? Thanks!

    • Kelly says:

      The brisket cuts are quite large and pretty fatty so yes this is the right amount. It does shrink quite a bit though but will definitely serve quite a few people.

  2. Beth says:

    Just got a nice brisket that I will be making this with!

  3. Beth says:

    How embarrassing! We’re making this again because it was soooooo good!

  4. Sara says:

    Wanted to do this in the slowcooker – have you tried that? How many hours, and on high or low? Thanks!

  5. Diana says:

    Is there a valid substitute for beer?

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