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What you’ll need.
Brisket:
• 4 pounds lean beef brisket
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon onion powder
• 1 tablespoon garlic salt
• 1 teaspoon chili powder
• 1 cup Big Eddy Imperial IPA
Sauce:
• 1¼ tablespoons brown sugar
• 1 cup ketchup
• 3 tablespoons butter
• ¼ cup water
• ¼ cup Big Eddy Imperial IPA
• ½ teaspoon celery salt
• 1 tablespoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 1¼ teaspoons mustard powder
• 1 tablespoon ground black pepper
• Pinch of salt
How to put it all together.
1. Line a pan with tin foil and place your brisket on the pan allowing enough foil on the sides to roll
wrap around the brisket. Pour liquid smoke and 1 cup of Big Eddy Imperial IPA slowly over the
brisket. Rub with onion powder, chili powder and garlic salt. Finish rolling the brisket in foil
and refrigerate overnight.
2. Preheat oven to 300 degrees F. Place brisket in a large roasting pan. Cover and bake for 5 to 6
hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke,
Worcestershire sauce, Big Eddy Imperial IPA, mustard, salt and pepper. Stir, and cook until mixture
reaches a boil.
4. Pour sauce over the brisket in the pan. Cover and bake for 1 more hour. For added flavor, sprinkle
Gorgonzola cheese over your brisket and serve with a Big Eddy Imperial IPA.
©2012 Jacob Leinenkugel Brewing Co., LLC, Chippewa Falls, WI * Lager