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…