Cher'S Char-Grilled Oven Brisket

1. 1

   Trim as much fat as possible from brisket.

2. 2

   Place in a large roasting pan (I buy the aluminum throw aways).

3. 3

   Pour entire bottle of Stubs marinade and beer over brisket.

4. 4

   Marinade the brisket in the fridge at least 24 hours, turning once or twice.

5. 5

   When you're ready to cook (early the next day) remove the brisket from the marinade and place on a very hot outdoor grill.

6. 6

   Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking).

7. 7

   Discard remaining marinade.

8. 8

   Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices).

9. 9

   Place in a 250u00b0F oven and bake for 7 hours.

10. 10

    Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing.

11. 11

    Serve with your favorite BBQ sauce -- if desired, however, the pan juices spooned over the brisket is out of this world.

* Per serving · 4 servings · Values may vary.

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