- Whole packer beef brisket (point and flat together), 10 to 12 lbs
- ⅓ cup - Kosher or coarse sea salt
- ⅓ cup - Ground black pepper
- 1 tbsp - Garlic powder
- 1 tbsp - Hot pepper flakes
Stout Beer Mop Sauce
- 1 pint (1 can) Irish stout beer
- 1 cup - Distilled white vinegar
- ¼ cup - Extra virgin olive oil
- ¼ cup - Worcestershire sauce
- 1 shot Espresso (or 1 cup of strong dark coffee)
- ½ White onion, sliced
- 2 tsp - Kosher or coarse sea salt
- 2 tsp - Ground black pepper
- 1 tsp - Hot pepper flakes
- Trim the brisket, leaving about ¼-inch of the fat cap. Flip the brisket and remove as much silverskin as possible without cutting into the meat.
- Combine ⅓ cup coarse salt, ⅓ cup ground black pepper, 1 tbsp garlic powder and 1 tbsp hot pepper flakes in a bowl. Generously season the brisket on both sides with the seasoning blend.
- Set your Memphis Grill to 225°F in indirect flame with the indirect insert. We recommend using a blend of oak and apple wood pellets.
- Place brisket on the grill grate and insert the meat probe in the deepest section of the meat. Close the lid and set your grill’s probe alarm to 180°F.
- Meanwhile, combine all Stout Beer Mop Sauce ingredients in a sauce pan and bring to a boil for 2 minutes. Set aside.
- Once the brisket has reached an internal temperature of around 120°F, begin basting the meat with the Stout Beer Mop Sauce every hour.
- Once the brisket has reached an internal temperature of 180°F, remove it from the grill and wrap it in FDA-approved peach butcher paper. Increase grill temperature to 250°F and return the brisket to the grill. Reinsert the meat probe and set the probe alarm to 205°F.
- Once the brisket has reached an internal temperature of 205°F, remove from the grill and let it rest at room temperature, still wrapped in butcher paper, for 1 to 2 hours before slicing.