Katy's Lake Brisket

Kelly
The Cook
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
Serving Day Ingredients
  • 10 individual Hamburger Buns, White

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

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?

  1. Mix beer, pickles, worcestershire sauce, brown sugar, and chili sauce in a bowl.
  2. Salt & pepper meat.
  3. Divide and place meat in indicated number of freezer bags and cover with sliced onions.
  4. Divide and pour sauce over top of meat.
  5. Seal, label and freeze.

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.

  1. Thaw: In fridge
  2. Bake at 250 degrees for 5-6 hours.
  3. Shred it with a fork and serve on buns.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix beer, pickles, worcestershire sauce, brown sugar, and chili sauce in a bowl.
  2. Salt & pepper meat.
  3. Pour sauce over top of meat in baking pan and top with onions.
  4. Bake at 250 degrees for 5-6 hours.
  5. Shred it with a fork and serve on buns.

Nutrition Facts

  • Not available.

10 Comments

Join the discussion
  1. 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!

    1. 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.

    1. 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).

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