Learn how to make beer batter with this easy recipe. The first rule of beer batter: It’s not complicated; it should only contain beer and self-rising flour. The second rule of beer batter: The beer should be cold. The third rule of beer batter: don’t sift the flour, and don’t over-whisk it — a few lumps make for a better texture. The fourth (and most crucial!) rule of beer batter: choose the correct beer according to what you will cook. As any ingredient ranges in texture and taste, so does beer.
- 1 (6 pound) beef brisket, trimmed of fat
- 2 (16 ounce) jars dill pickle spears
- 1 (18 ounce) bottle barbeque sauce
Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
Cook on High until beef shreds easily with 2 forks, about 6 hours.
Preparation time: 5 mins
Cook time: –
Total time: 5 mins
Servings: 4 – Yield: –