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–+ servings

Spice-rubbed Beef Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Passive Time 30 minutes
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Grill, Charcoal or Gas
  • Hickory Chips

Ingredients
  

  • 2 cups hickory chips
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic pepper
  • 1 beef brisket, (about 1 ½ kilo / 3-3 ½ lbs)
  • ¼ cup beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon dry mustard

Instructions
 

  • Soak hickory chips in water for 30 minutes. Prepare your grill for indirect cooking over medium heat. Bank charcoal on either side of a water filled drip pan.
  • In a small bowl, add the salt, paprika, chili powder, and garlic pepper, mix together.
  • Rub mixture on both sides of brisket, loosely cover with foil and set aside.
  • In a small bowl, add the beer, Worcestershire sauce, vinegar, oil, and dry mustard. Mix together then set aside.
  • Drain hickory chips, sprinkle ½ cup chips on coals. Place brisket on grill, directly over drip pan. Cover and grill for 30 minutes.
  • Baste with the beer mixture. Cover and grill for 3 hours or until internal temp reaches 71° C (160° F) in the thickest part. Turn brisket every 30 minutes as well as adding a little charcoal (or 4-8 briquets) and ¼ cup hickory chips every hour.
  • Remove brisket to a cutting board, loosely tent with foil and allow to rest for 10 minutes.
  • Slice thin, remove excess fat and place on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.