You need a 1 lb Buffalo Groves Brisket (2.5 - 3 lbs)
1-2 cloves of crushed garlic (to your taste)
Liquid Smoke
Fresh Ground Pepper or Montreal Steak type of seasoning)
1 White Onion (chopped)
1 bottle of Dark Beer
Take your buffalo brisket and poke a few holes in it on both sides (rub generously with Liquid Smoke. Rub both sides with Pepper or Montreal Steak seasonings (something like that). Put the brisket in a ziplock bag with Garlic, Onions & Beer. Shake it up a bit so the flavors blend, then put it in the fridge overnight.
Next Day: Preheat Oven to 225, put the contents of the zip lock bag, in an oven bag... then in a casserole dish... it's important to put a couple slits in the top of the bag...
Cook in the Oven for 8-10 hours... Every 2 hours or so, shake the bag gently to keep the top of the brisket covered with juices...
Ryan serves it sliced on a fresh hoagie roll and says the recipe can also be done in the crock pot.
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