When applied properly, smoke provides a delicious all-natural flavor to meats, vegetables and just about any other food. Brisket is one of the top choices for smoking because of its fat content and tenderness. When cooked properly, brisket pulls apart with a gentle tug of the fingers and is rich and stringy in texture. If you consistently baste the brisket as it cooks with an acidic beer-based mop, the meat will remain moist and tender as it cooks while developing a light crust, or bark, on its exterior.
Step 1
Set the beef brisket in a large bowl, and pierce the meat four or five times with a kitchen knife.
Step 2
Combine all the other ingredients in a medium bowl, and whisk them together to create the mop.
Step 3
Pour half of the mop over the beef brisket, and rub it into the meat with your hands. Be sure to work the mop into the holes you cut.
Step 4
Place the brisket in a covered container in the refrigerator, and allow it to marinate for at least one hour and no more than 24.
Step 5
Place the meat on a smoker fat-side down, and close the lid securely. Smoke for three hours, using a baster and the remainder of the mop to baste the meat every 30 minutes. When there is 30 minutes remaining, preheat your oven to 250 degrees Fahrenheit.
Step 6
Remove the brisket from the smoker, and wrap it tightly in tin foil. Place the brisket on a cookie sheet in the oven, and bake it for another two hours.
Step 7
Remove the brisket from the oven, and allow it to rest for 30 minutes before unwrapping and serving.
Things You'll Need
- 6- to 8-lb. beef brisket
- 1/4 cup cider vinegar
- 1/4 olive oil
- 1/2 cup stout beer
- 1 tsp. ground black pepper
- 1 tsp. salt
- 1 tbsp. brown sugar
- 1 tsp. paprika
- 1 tsp. garlic powder
- Whisk
- Baster
