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Texas BBQ Brisket
An oven version of a Texas favorite.


Prep: 30 minutes
Cook: 2 hours
Servings: Serves 8
1 4-1/2 to 5 lb. beef brisket
5 large cloves garlic, sliced
1 can (12 ounce) beer
1 bottle (18 ounce) Kraft BULL'S-EYE Original Barbecue Sauce
1 can (4 ounce) chopped green chilies, drained




With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches. Insert garlic slice in each cut.
Place meat, fat side up, in shallow baking pan. Pour 1 cup beer over meat. Cover with foil and bake at 300F for 2 hours.
Remove meat from pan. Drain liquid, reserving 1/2-cup. Return meat and reserved liquid to pan.
Combine remaining beer, barbeque sauce and green chilies. Pour over meat. Continue baking, uncovered, for 1 hour or until meat is tender.
With knife slanted at 45 angle, carve meat across the grain into thin slices. Serve with remaining sauce.