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
- Combine all Beer Injection ingredients into a bowl; Using a marinade injector, inject the brisket with the grain at 6 t 10 different places;
- 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;
- 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;
- 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;
- 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;
- Slice the whole brisket across the grain into ¼ inch thick slices; Serve with pickles, coleslaw and barbecued beans (optional) and enjoy.