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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-17-2013, 08:44 PM   #1
Robert Yuras
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Default 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



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
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Unread 03-17-2013, 08:51 PM   #2
bigabyte
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Nice!
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Duh.
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Unread 03-17-2013, 08:54 PM   #3
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Looks great! Thanks for the pron!
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Unread 03-17-2013, 09:02 PM   #4
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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.
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Unread 03-17-2013, 09:11 PM   #5
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very nice! i like the originality.
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Unread 03-17-2013, 09:19 PM   #6
garzanium
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Default 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

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Unread 03-17-2013, 09:23 PM   #7
HeSmellsLikeSmoke
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Great looking results.
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Unread 03-17-2013, 09:42 PM   #8
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NICE!


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


Great lookin brisket too!
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Unread 03-17-2013, 09:47 PM   #9
Robert Yuras
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Quote:
Originally Posted by garzanium View Post
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
512 pecan porter is delicious!

Use THAT to make some darn good beer bread!
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Unread 03-18-2013, 06:40 AM   #10
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I haven't tried that version, but I will!


Shiner Bock is my favorite beer.


Your results look great.
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Unread 03-18-2013, 10:11 AM   #11
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Yummm!
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Unread 03-18-2013, 10:20 AM   #12
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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.
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Unread 03-18-2013, 11:00 AM   #13
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Good looking cook. Do you ever drink Shiner, or just cook with it

Matt
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Unread 03-18-2013, 11:06 AM   #14
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Yep I would say you nailed that one!!!!!!! looks awesome
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Unread 03-18-2013, 12:15 PM   #15
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SHiner is the nectar of the gods
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