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1
Preheat the oven to 325 degrees F.
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2
Add the Neelys' BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth.
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3
Sprinkle the brisket on both sides with salt and pepper.
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4
Heat a large Dutch oven over medium-high heat.
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5
Add the oil and once hot, add the brisket and brown, 5 minutes per side.
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6
Transfer the brisket to a plate.
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7
Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan.
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8
Stir in the chicken broth and pureed tomato mixture.
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9
Add the brisket back into the pot and bring to a simmer.
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10
Cover with a lid and transfer to the oven until the brisket is incredibly tender and the meat is beginning to fall apart, about 3 hours.
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11
Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish.
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12
Add the peas in a layer on top of the brisket.
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13
Meanwhile, add the potatoes to a large pot of cold salted water.
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14
Bring up to a boil, reduce to a simmer and cook until tender.
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15
Drain in a colander, then mash in a large bowl.
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16
Stir in milk and butter, and season with salt and pepper.
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17
Spread the potatoes evenly on top of the meat and pea layer.
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18
Use a spoon to create some texture on the layer of mashed potatoes.
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19
Bake until golden and brown, 30 to 35 minutes.
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20
In a medium saucepan, combine the ketchup, 1 cup water, vinegar, brown sugar, granulated sugar, mustard, onion powder, pepper, lemon juice and Worcestershire sauce.
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21
Bring the mixture to a boil, and then reduce the heat to a simmer.
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22
Cook uncovered, stirring frequently, 1 hour 15 minutes.
