Beer Smoked Brisket
This Beer Smoked Brisket is a celebration of flavors, perfect for gatherings, infused with beer and smoked to perfection.
Servings: 8 servings
Equipment
- Smoker
- Mixing Bowl
- Meat Injector
- Resealable Bag
Ingredients
Brisket
- 6 lb flat brisket Trimmed of excess fat
Marinade
- 2 cups favorite beer Lager or pale ale works well
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon black pepper
- 1 tablespoon salt
- 2 teaspoons cayenne pepper Adjust to taste
- 1 cup beef broth For injection and moisture
Smoking Material
- Gourmet Blend smoker pellets For smoking
Instructions
- Step 1: Trim the brisket of excess fat, leaving about a ¼-inch layer for flavor. Rinse and pat dry.
- Step 2: In a large bowl, combine beer, apple cider vinegar, olive oil, smoked paprika, garlic powder, onion powder, brown sugar, black pepper, salt, and cayenne pepper. Whisk until blended.
- Step 3: Place the brisket in a resealable bag or shallow dish. Pour the marinade over it, ensuring it's coated. Seal and marinate in the fridge for at least 4 hours or overnight.
- Step 4: Remove the brisket from the marinade and let it come to room temperature for 30 minutes. Preheat the smoker to 225°F (107°C) and fill it with smoker pellets.
- Step 5: Rub additional seasoning over the brisket if desired, using a mix of salt and black pepper.
- Step 6: Place the brisket on the smoker grates, fat side up. Smoke for 1 to 1.5 hours per pound until the internal temperature reaches 195°F (90°C) to 205°F (96°C).
- Step 7: Optionally inject the brisket with beef broth during smoking for added moisture.
- Step 8: Once done, remove the brisket, wrap in butcher paper or foil, and let it rest for at least 30 minutes before slicing.
Notes
Use a meat thermometer for perfect doneness. Let the brisket rest for optimal tenderness. Experiment with different beer types for flavor.