Author:
Williams’ Master Chef
Updated:
This chili barbecued brisket uses Williams Chili Seasoning with brown sugar and smoked paprika to create a Southwest-spiced dry rub that slow cooks into fork-tender, flavorful meat. The chili seasoning adds complex spice depth while brown sugar creates a beautiful crust, perfect for sandwiches, tacos, or traditional barbecue plates.
4 hrs
4 hrs
16
Place brisket in roasting pan. Combine beer, Williams Chili Seasoning, tomato paste, brown sugar and salt in a deep bowl; whisk to combine.
Pour mixture over brisket.
Cover and bake at 325° F about 3 1/2 to 4 hours or until meat is tender.
Remove meat from drippings and thinly slice.
Pile the thinly sliced brisket on buns and top with barbecue sauce.
Good Idea: Make this once and freeze in serving sized containers. Pull one out on a busy night to serve quick barbecue nachos or quesadillas.
About 8 servings per container
Serving size 2 tsp (3.5g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: CHILI PEPPER, SPICES, GARLIC POWDER. MAY CONTAIN: WHEAT, MILK, EGG, SOY, SESAME
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