Katy's Lake Brisket - Dump and Go Dinner
10
Servings
10
Ingredients
10
Comments
Happy 4th of July Weekend! What better way to celebrate our nation's independence than BBQ! Katy's Lake Brisket paired with our buns and BBQ sauce, reached beyond our expectations!
10
Servings
10
Ingredients
10
Comments
Ingredients
- 12 fluid ounces Beer
- ¾ cups dice Dill Pickles
- 1 tablespoon Worcestershire sauce
- ¾ cups Brown Sugar
- 12 ounces Chili Sauce, Tomato Based
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 5 pounds Beef Brisket
- 1 cup slice Onion
- 10 individual Hamburger Buns, White
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix beer, pickles, worcestershire sauce, brown sugar, and chili sauce in a bowl.
- 8504944 Upgrade to a paid membership 20500 to unlock all instructions 15030
- 7099552 Upgrade to a paid membership 13231 to unlock all instructions 43246
- 7088185 Upgrade to a paid membership 78702 to unlock all instructions 68793
- 2178279 Upgrade to a paid membership 15559 to unlock all instructions 76770
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 3248217 Upgrade to a paid membership 64570 to unlock all instructions 93338
- 3665665 Upgrade to a paid membership 3510 to unlock all instructions 85402
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Mix beer, pickles, worcestershire sauce, brown sugar, and chili sauce in a bowl.
- Salt & pepper meat.
- Pour sauce over top of meat in baking pan and top with onions.
- Bake at 250 degrees for 5-6 hours.
- Shred it with a fork and serve on buns.
Nutrition Facts
- Servings Per Recipe
- 10 Servings
- Serving Size
- 1 sandwich Amount Per Serving
- Calories
- 801
- Total Fat
- 45g
- Saturated Fat
- 17g
- Trans Fat
- 0g
- Cholesterol
- 154mg
- Sodium
- 1124mg
- Total Carbohydrates
- 46g
- Fiber
- 0g
- Sugar
- 23g
- Protein
- 47g
- WW Freestyle
- 27
10 Comments
Join the discussionIs 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!
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.
Just got a nice brisket that I will be making this with!
How embarrassing! We’re making this again because it was soooooo good!
Wanted to do this in the slowcooker – have you tried that? How many hours, and on high or low? Thanks!
Is there a valid substitute for beer?
You could use beef broth Diana and it should turn out fine!
I also wondered about the slow cooker. I hate yo heat up the kitchen for 5 hours
We haven’t tested this recipe for slow cooker but I have to imagine that it would be do just as well in there for 5-6 hours (or up to 8).
Anyone try this in the IP?