Ingredients:

• 12 ounces light or dark beer or ale
• 1 cup Maple Chipotle Grille Sauce
• 1/2 cup Stonewall Kitchen Red Pepper Jelly
• 1 (3 to 3 1/2 pound) flat-cut brisket, well trimmed
• 2 tablespoons finely chopped flat-leaf parsley
•  salt and freshly ground pepper, to taste

Directions:

1. Preheat oven to 300 degrees F.
2. Combine beer, grille sauce and Red Pepper Jelly in a large, deep skillet. Bring mixture to a boil just to melt jelly. Add brisket, cover tightly, and bake in oven until very tender, 3 to 3 1/2 hours. If preferred, cook over a low flame on top of stove, regulating heat so liquid only simmers. Turn once or twice during cooking.
3. When done, remove meat, allow to stand briefly, and either pull apart into shreds or cut across the grain into slices.
4. Stir in parsley and season with salt and pepper. Serve with plenty of the pan gravy.