Black Brick Smoked Brisket with Fire Season Chili Ale BBQ Sauce

Smoked brisket, the king of BBQ meat in my humble opinion, after it has spent hours bathed in delicious mesquite smoke. Smoked in the Big Green Egg at 225°F for 12 or so hours, the meat developed a sweet, black crust and significant smoke ring while remaining absolutely tender and moist. This was the best smoked brisket effort so far for your’s truly.

Black Brick Smoked Brisket with Fire Season Chili Ale BBQ Sauce

Ingredients

  • 1 beef brisket
    For the Rub
  • 2 TBSP dark brown sugar
  • 2 TBSP chili powder
  • 2 TBSP paprika
  • 2 TBSP kosher salt
  • 1 TBSP garlic powder
  • 1 TBSP onion powder
  • 1 TBSP black pepper
  • 1 TBSP cayenne
  • 2 tsp dry mustard
  • 2 tsp ground cumin
    For the Fire Season Chili Ale BBQ Sauce
  • 1 cup Lolo Peak Brewing Fire Season Chili Ale or other chili beer
  • 1/4 cup Worcestershire sauce
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 4 cups ketchup
  • 1/2 cup dark brown sugar
  • 2 tablespoons molasses
  • 1/2 cup red wine vinegar
  • Dashes of hot sauce, to taste

Instructions

    Black Brick Smoked Brisket
  1. In a medium bowl combine the rub ingredients
  2. Rub the mixture onto the brisket
  3. Place the rubbed brisket on a baking sheet and let marinate refrigerated for up to 3 days
  4. Remove the meat from the refrigerator and let come to room temperature
  5. Heat the Big Green Egg or lesser smoker to 225°F
  6. Place the water pan in the smoker
  7. Place the brisket over the water pan and close the lid
  8. Smoke until an internal temperature of 190°F
  9. Remove the meat from the grill and let rest for 20 minutes
  10. Carve across the grain
    Fire Season Chili Ale BBQ Sauce
  1. In a large pot, heat the oil over medium-high heat
  2. Add the onions and cook, stirring, for 4 minutes
  3. Add the garlic and cook, stirring, for 1 minute
  4. Add the ketchup, brown sugar, molasses, red wine vinegar, Worcestershire, hot sauce, and Fire Season Chili Ale and bring to a simmer
  5. Simmer, stirring occasionally, until thickened
  6. Remove from the heat and let cool a little bit

Brisket after 3 days of refrigeration with the rub
Brisket after 3 days of refrigeration with the rub
Don't use no crappy briquets
Don’t use no crappy briquets
Into the Big Green Egg for hours of delicious smoke
Into the Big Green Egg for hours of delicious smoke
First check...1 hour into smoking
First check…1 hour into smoking
Brisket at the stale (~156°F)
Brisket at the stale (~156°F)
Smoking is good for you
Smoking is good for you
Fire Season Chili Ale - spicy and sweet
Fire Season Chili Ale – spicy and sweet
Brisket - smoked, rested, and ready to slicing
Brisket – smoked, rested, and ready to slicing
Is your mouth watering, yet?
Is your mouth watering, yet?
Black Brick Smoked Brisket with Fire Season Chili Ale BBQ Sauce
Black Brick Smoked Brisket with Fire Season Chili Ale BBQ Sauce

Thoughts?