Beer Smoked Brisket
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
12 hrs
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Total Time
12 hrs 15 mins
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Servings
8
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Calories
636 kcal
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Course
Main Course
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Cuisine
American
Beer Smoked Brisket
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Using beer to make Smoked Brisket is my favorite way to ensure you get great brisket and plenty of flavor even if you're new to smoking meat!
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Ingredients
- 6 lb flat brisket
- Gourmet Blend smoker pellets
Seasoning Rub
- 2 tablespoons maple sugar (or brown sugar)
- 2 tablespoons coarse ground black pepper
- 1 tablespoon sea salt flakes
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
- ½ tablespoon chili powder
- ½ tablespoon minced onion
- ½ tablespoon dried basil
Basting Liquid
- 1 cup beef stock
- ¼ cup wheat ale (like Blue Moon or Hoegaarden)
- ¼ cup bacon grease
- 4 cloves garlic minced
- 2 tablespoons steak sauce
- 1 teaspoon red pepper flakes
Instructions
- Fill the auger with pellets. Preheat the smoker to 225 degrees F with the lid closed for 15 minutes.
- To prepare the brisket, trim the fat and discard it. Combine all the seasoning rub ingredients in a small bowl and mix well. Generously rub both sides of the brisket with the seasoning mix.
- Place brisket with the fat side up onto a wire rack lined baking sheet. Place the baking sheet in the center of the smoker on the grill grates. Smoke for 1 hour.
- After the brisket has been cooking for one hour, prepare the basting juice. In a small saucepan over medium heat, combine basting ingredients. Whisk and bring to a simmer.
- Use a basting brush and brush liquid onto the brisket. Repeat every 45 minutes until the internal temp of the brisket has reached 165 degrees F. Keep the basting juice in the saucepan, the bacon grease may solidify in between brushing, if so simply warm on the stove until it liquifies.**For a 6-pound brisket, it took a total of 7 hours to cook on my smoker, but times may vary Wind and outside temperature can affect the cooking time. So be sure to go by the internal temp rather than the clock.
- Once the brisket has reached an internal temp of 165 degrees F remove the baking sheet and the brisket from the smoker. Drain liquid from the baking sheet.
- Wrap the brisket in peach butcher's paper tightly and place back atop the baking sheet and return it to the grill. Smoke until the internal temp has reached 203 degrees F. **This took an additional 5 hours for us, but time may vary so again it is important to go by the internal temp. (If you do not have butcher's paper, heavy-duty aluminum foil will work as well.)
- Remove the brisket from the smoker and keep it wrapped. Allow the brisket to rest for 45 minutes.
- Place the brisket onto a wooden cutting board and slice it thinly against the grain. Shingle the slices onto a platter. Serve with sliced onion, pickles, and a side of bbq sauce and enjoy!
Nutrition Information
Show Details
Serving
0.5pound
Calories
636kcal
(32%)
Carbohydrates
9g
(3%)
Protein
72g
(144%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Cholesterol
218mg
(73%)
Sodium
1289mg
(54%)
Potassium
1295mg
(37%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
675IU
(14%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 0.5pound | |
| Calories | 636kcal | 32% |
| Carbohydrates | 9g | 3% |
| Protein | 72g | 144% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 218mg | 73% |
| Sodium | 1289mg | 54% |
| Potassium | 1295mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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