Grilling and Cooking are among some of Elizabeth Karmel’s specialties and she has been kind enough to share with us the recipe from one of her holiday favorites, Beer and black pepper holiday brisket. We get so many requests for brisket, especially on the BBQ, but this is one great recipe for the oven, it can of course be done on a grill. For more incredible recipes from Elizabeth, check out her site Girls At The Grill at for more great tips and tricks. Her secret to a tasty brisket is “untrimmed” and believe me, you only need to eat a dry brisket once to learn that lesson! We speak from experience. Thank you Elizabeth for this great brisket recipe.
- 1/2 cup kosher salt
- 3 tablespoons coarsely ground black pepper
- 2 teaspoons cayenne pepper
- 9- to 11-pound whole beef brisket, untrimmed
- Four to six 12-ounce bottles beer
Start to finish: 4 to 6 hours (depending on thickness), 10 minutes active
1. Heat the oven to 325 F. Set a metal rack over a rimmed baking sheet.
2. To prepare the rub, in a small bowl mix the salt, pepper and cayenne. Sprinkle the mixture over all sides of the brisket.
3. Pour 1 beer into a loaf pan and set on the oven’s bottom rack.
4. Place the brisket, fat side up, on the prepared rack. Roast on the oven’s center rack for 4 to 6 hours, adding an additional beer to the loaf pan every hour. Cook until the meat reaches 185 F at the center. Remove the brisket from the oven and let rest at least 20 minutes. Thinly slice to serve.
The brisket also can also be made the day before, then reheated on the same rack and sheet pan system, covered loosely with foil for a couple of hours at 250 F. Remember to let the meat rest again before slicing.
And when slicing, be aware that the grain of the brisket changes. Look at the grain of the meat and make sure to slice against it. If the slices look like a small honeycomb pattern, you are slicing it correctly. If it looks like long strings, it is incorrect.