Shiner Black Hickory Smoke Brisket
 

Here is a guide to the brisket I did this Friday. This isn't a traditional flavored brisket, but it's full of Texas' own Shiner Black goodness. I love the rich, sweet, full flavor of Shiner Black, so naturally, I cook with it.

Brisket:
5.5 lb. Brisket, trimmed well

Rub:
1/8 cup Kosher Salt
1/8 cup Medium grind black pepper
1 tbl chili powder
3 tbl onion & garlic powder
1 tsp ground mustard
3 tbl brown sugar
1 tsp paprika

Combine well, rub evenly over entire brisket and rest, retain about 4-5 tbl of rub for injection - you can rub & wrap over night if you'd like

http://i18.photobucket.com/albums/b1...ps04951cea.jpg

Injection:
1 bottle shiner black
remaining rub
1/2 tsp Dark roast coffee grinds
1 tbl brown sugar
1 tsp white sugar

Bring beer and ingredients to simmer and allow to combine. Strain liquid into bowl. Discard grinds and rub. Allow to cool to room temp (sorry, I didn't take a pic)

Inject room temperature liquid with meat injector, into brisket, 10-15 times

Water/Steam bowl:
2 bottles of room temp shiner black in a 9" round cooking tin
5-8 cloves of garlic smashed

Ready for cooking:
http://i18.photobucket.com/albums/b1...psae7d9b02.jpg

Smoking chunks:
WW wood hickory chunks, soaked in Shiner Black

http://i18.photobucket.com/albums/b1...psaf9e7b50.jpg

Prepare your smoker:
295-315 degrees with lump charcoal and Hickory chunks. Place water tray under brisket. This will need to be refilled 2-3 times with another shiner.
Place Brisket, fat side up, thick side towards the heat source. Smoke for 5 hours, adding Shiner Smoke Chips as needed to maintain a light smoke.

http://i18.photobucket.com/albums/b1...ps895d8f83.jpg

http://i18.photobucket.com/albums/b1...ps5986c16a.jpg

After five hours, double wrap brisket in aluminum foil and transfer to a holding chest, wrapped in towels, until brisket reaches room temperature (about 3-4 hours).

http://i18.photobucket.com/albums/b1...ps24bcee84.jpg

Slice and enjoy:
http://i18.photobucket.com/albums/b1...ps2fec747e.jpg

http://i18.photobucket.com/albums/b1...ps9760e153.jpg

~Robert

Nice!:hungry:

Looks great! Thanks for the pron!

Ummm ... you seem to really like Shiner Black.
Really, one of the nicest looking meat cooks I've seen in a good while. Great job.

very nice! i like the originality.

Re: Shiner Black Hickory Smoke Brisket
 

Not many folks seem to like shiner black. .at least beer drinkers I know. If you dig it, check out 512 pecan Porter. Similar coffee taste, but a but more refine

.great idea for an injection.looks great

Sent from my SGH-T999 using Tapatalk 2

Great looking results. :thumb:

NICE!


I really dig Shiner Black too. I like Shiner, but the Black is somethin special.


Great lookin brisket too!

512 pecan porter is delicious!

Use THAT to make some darn good beer bread!

I haven't tried that version, but I will!


Shiner Bock is my favorite beer.


Your results look great.

Yummm!

Just happen to have a bottle or two of Shiner Black on hand, going to give that a try soon. Thanks for the posting, looks mighty tasty.

Good looking cook. Do you ever drink Shiner, or just cook with it :-P

Matt

Yep I would say you nailed that one!!!!!!! looks awesome

SHiner is the nectar of the gods