Nolan Ray’s Brisket with Beer Marinade
There is no telling how many weekends we spent at Chee-chee and Nolan Ray’s house while we were in college. We were there for neighborhood drama and pool parties. July 4th fireworks and the blowing up of the thing with firecrackers. Food, fun and silliness.
Brisket was a regular meal and Nolan Ray was the master. It’s been a few years, but I bet he still is.
Yield: enough for everyone to gorge on
Time: all day, the longer the better
Special requirements: outdoor grill
10-15 lb brisket
16 oz Italian salad dressing
12 can beer per cook
Chill beer, reserving one can. Mix dressing and reserved beer and pour over brisket. Refrigerate overnight to allow flavors to marry. In the morning, heat grill and place brisket over heat. Remove chilled beer and apply as marinade to cook(s). Baste brisket regularly with salad dressing mix, turning to assure an even doneness. Frequently marinade cook(s) with remaining beer until optimum level of cheerfulness is attained. Brisket should be done after 8-10 hours, as should be the cook(s).