• Step 1

  Day before:

• Step 2

  Make marinade: Whisk together 1/2 bottle of BBQ sauce and beer in bowl; set aside.

• Step 3

  Diagonally score fat-side (top) of brisket about 1/4-inch deep in a diamond pattern. Rub each side of brisket with 1 Tbsp of lemon pepper seasoning. Coat entire brisket with all of marinade. Place brisket in roasting pan (without rack) fat side up and cover with plastic wrap; refrigerate overnight.

• Step 4

  Day of meal: Preheat oven to 275 degrees.

• Step 5

  Remove plastic wrap. Do not drain marinade.

• Step 6

  Bake brisket uncovered 7 hours (top of brisket will darken during roasting). If roasting pan gets too dry, check your oven thermometer to make sure it is at 275 degrees and add liquid such as stock or beer. Remove from oven. Carefully brush remaining BBQ sauce on fat side. Return to oven; bake 1 hour. Remove from oven; let rest 20-30 min. Slice thinly against the grain (very important for this cut of meat).

• This tender, flavorful brisket makes great leftovers (it even freezes well). Slice it up for sandwiches and serve with more of our Asian-Style BBQ Sauce. • See our Asian-Style BBQ Sauce recipe if you prefer to make sauce from scratch.

Note: When servings & ingredients are modified, nutrition & directions may vary.