Beer Brisket

Beer Brisket

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 10 h to 12 h
  • 6 to 10 portions

Ingredients

Brisket

  • Beef brisket (packer brisket), 10 to 12 lbs
  • ¼ cup - Kosher salt
  • ¼ cup - Ground black pepper
  • 2 tbsp - Garlic powder
  • 2 tbsp - Red pepper flakes
  • Wood chunks for smoking, preferable oak and pecan
  • Pickles, coleslaw and baked beans as side dished (optional)

Beer Injection

  • 1 Bottle of dark beer
  • ½ cup - Beef broth

Mop Sauce

  • 1 White onion, sliced
  • 2 tbsp - Cayenne hot sauce
  • 1 cup - Dark beer
  • ½ cup - Black coffee
  • ½ cup - Olive oil
  • 1 cup - Apple cider vinegar
  • 2 tsp - Salt
  • 1 tsp - Ground black pepper

Preparation

  1. Combine all Beer Injection ingredients into a bowl; Using a marinade injector, inject the brisket with the grain at 6 t 10 different places;
  2. Make the rub: combine 1/4 cub kosher salt, 1/4 cup ground black pepper, 2 tbsp garlic powder and 2 tbsp red pepper flakes; Generously rub the brisket on both side;
  3. Preheat your grill for indirect cooking at 250°F; Place the brisket over indirect heat and toss 3 to 6 wood chunks onto hot coals for smoking; Close the lid and cook until the internal temperature of the brisket reaches 203°F; This can take from 10 to 12 hours depending on the brisket’s weight;
  4. Make the mop sauce: combine all Mop Sauce ingredients into a saucepan and bring to a boil for 5 minutes; Using a basting mop, mop the brisket every 2 hours to keep the meat moist;
  5. Once the brisket has reached an internal temperature of 203°F, remove from heat and cover with aluminum foil; Let rest for 1 hour at room temperature;
  6. Slice the whole brisket across the grain into ¼ inch thick slices; Serve with pickles, coleslaw and barbecued beans (optional) and enjoy.

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