R
Robert Yuras
Guest
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
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:
Smoking chunks:
WW wood hickory chunks, soaked in Shiner Black
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.
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).
Slice and enjoy:
~Robert
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
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:
Smoking chunks:
WW wood hickory chunks, soaked in Shiner Black
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.
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).
Slice and enjoy:
~Robert
