Katy's Lake Brisket
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!
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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
Make It Now / Serving Day Ingredients
These ingredients are to be used 1) promptly if you "Make it Now" — to serve immediately, or 2) after freezing if you "Make From Frozen" — for the day you serve and eat it.
- 10 individual Hamburger Buns, White
Freezer Containers
Supplies
Nutritional Information
- Not available.
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.
Freeze For Later Cooking Directions
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.
- Salt & pepper meat.
- Divide and place meat in indicated number of freezer bags and cover with sliced onions.
- Divide and pour sauce over top of meat.
- Seal, label and freeze.
Make From Frozen Serving Day Directions
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
- Bake at 250 degrees for 5-6 hours.
- Shred it with a fork and serve on buns.
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?