Texas style beef brisket with panhandle sauce recipe

Ingredients

• 2½ cups ketchup
• 1½ cups beer
• ½ cup packed brown sugar
• ½ cup white wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 1 cup chopped onions
• ¼ teaspoon cayenne pepper
• One 5- to 7-pound beef brisket
• 2 tablespoons liquid smoke

1. Combine the ketchup, beer, brown sugar, vinegar, Worcestershire sauce, chili powder, garlic, onions, and cayenne in a large saucepan. Bring to a boil; reduce the heat and simmer, stirring occasionally, until the sauce thickens, about 30 minutes. Remove from the heat . Pour 2 cups sauce into a bowl, cover, and refrigerate.
2. Preheat the oven to 250°F. Trim excess fat from the brisket . Brush both sides with the liquid smoke and place in a roasting pan. Pour the remaining sauce over the brisket, turning to coat evenly. Bake, covered, for 4 hours, or until tender.
3. To serve, remove the brisket from the pan juices; slice thinly across the grain. Heat the reserved sauce and serve over the sliced brisket.