Beer Basted Brisket

[Alien BBQ]

I haven't done one of these in a while so here goes........

Beer Basted Brisket

To many folks, nothing goes better with beef than beer. In this recipe, I combine the two in a simple combination that focuses on the flavor of the beef and not the rub. Here is the symphony of flavors that will be playing in our mouths tonight:

Dry Rub:
2 Tbspn. Chipotle Seasoning mix
2 Tbspn. Garlic
2 Tbspn. Webber Steak Seasoning mix
2 Tbspn. Black Pepper
6 Tbspn. Brown Sugar

Wet Injection and Baste:
2 oz. Worcestershire Sauce
2 oz. Jack Daniels #7 BBQ Sauce
4 oz. Beer
*** If you need more of the mixture for basing later in the cook, just mix it up in the same proportions.
Sugar in this recipe will make the meat darker if applied first. If you want a more auburn color, reduce the amount of sugar in the dry rub and increase the amount in the baste by the same proportions. Do not totally eliminate it from the dry rub, it is necessary in changing the permeability of the meat during the cook.

We start with a packer cut brisket. The packer cut brisket is normally vacuum packed and is not trimmed.



Once the brisket is out of the package and patted dry, we can start by applying the dry rub.



You will notice the amount of sugar used in this recipe. By applying it early in the cook, I am creating a base for a crust that will caramelize during the cook. If you decide to do this way, you must keep the brisket spritzed through out the session. I can use this amount because it is offset by the bitterness of the beer and the thin slices in which it will be served.





I will take a portion of the wet mix and inject it into the brisket in multiple places. This will add to the moisture content of the meat and allow for some of the layers of flavors to permeate the meat deeper.



I originally place the brisket on the smoker fat side down for one hour. This will “set” the spices to the meat and keep them from falling off so easy during the cook.





Once the spices are, “set” then I will turn the brisket over and cook the remaining time with the fat side up. This is a controversial subject among BBQ Chefs. Whether you flip every hour or not at all is up to how you learned how to cook brisket. My philosophy is that the rendering fat bastes the meat on the outside during the cook and helps keep it more moist. Don’t forget to spritz the meat with the basting mixture every hour to prevent burning and a buildup of caramelized sugar.



After the brisket has cook to approximately 200 degrees inside (about 1-1.5 hours per lb @ 225.) remove the brisket from the cooker and allow to stand for approximately 1 hour. After the hour, you may slice the brisket against the grain in slices approximately the same width as a pencil.

Here is a photo of a separated brisket that was cut directly in half. You will notice that the grain of the meat in the lower section (flat) runs opposite of the grain in the upper section (point.) there is a section of fat that separates these two sections that runs most of the length of the brisket. I like to separate these two sections once cooked and slice the flat and chop the point.




This section of flat has been separated from the point and displays the pronounced smokering as well as dark sections (from the injection.) Notice how moist this brisket is. The flavor is well balanced and does not mask the flavor of the beef. To get larger slices of the point, cut the brisket at a 45 degree angle to the cutting board.



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[Diva Q]

looks amazing.
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[Muscle Head BBQ]

Dang, I sure like the price of that Brisket. If I could get them here for that price I would cook them more often.

flex...............
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[Jeff T]

Looks great Alien....
I like the first picture the best......
"Choise" always a good place to start.

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Go Big Red!

[roxy]

Yeah eh..

Alien, was that big boy on sale or is that regular price for Brisket out there ..??

That recipe does sound pretty darn good I must say.
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[Smoke on the Horizon]

Great pictures. Thanks for the info and will try this the next time I do a brisket.

[Markbb]

Always like the instructual recipes looks good, but I'd like to see the burnt ends too

[Kansasboy]

Damn that looks moist...might have to give a brisket one more shot ....

[Bedlam BBQ]

Great job Alien. I'll have to give this recipe a try next time.
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Steve

Stumper clone with Stoker
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[troystr68]

alien strikes again!!!! I will be doing a brisket for some freinds this weekend and I tell you what this post here has got me excited!!!!
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[texbbqpits]

Super pictures and great looking que. A lot more sugar than I use but it sure turned out looking good. Next round I think I'll try it on one of mine. Thanks for posting. tom r
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[Boomer]

Real nice job Alien loooks very juicy



Boomer
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[BBQMAN]

Looks very tasty indeed!
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[Doc1680]

Nice job Alien. That recipe sounds killer. And .99/lb. for choice brisket! You got it good in the southwest my friend.
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Doc

[Alien BBQ]

[roxy]

$3.99 a lb up here dude..

At that price I would be smokin brisket all the time.
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Chargriller Akorn
Chargriller Smokin Pro
WSM + ProBBQ stacker
ProBBQ Excel 20
2 50's waiting conversion
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Alien BBQ]

I bought a small freezer just for BBQ. I had planned to buy in bulk when the price goes down and keep everything vac-pac'ed. The prices here have been so reasonable that the only thing I have in the freezer is my experiments.
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[bluesman250]

Looks DANG good. I wish i could get that price on brisket up here, i would do it lots more! Keep it up, and this a recipe i will indeed try one day!

[cbbutler]

Looks great. Did you leave it in the fridge overnight after the rub and injection??
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Minnesota Texan

[Alien BBQ]

No.
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