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“Tender and smokey. Leftovers make great shedded beef. Just pull apart with very clean hands add your favorite BBQ sauce place on a bun and enjoy.”
7hrs 30mins

Ingredients Nutrition


  1. Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
  2. Early morning remove the brisket from refrigerator and pat dry.
  3. Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
  4. Leave brisket at room temperature for 1 hour before putting in the smoker.
  5. Meanwhile fire up the smoker.
  6. Place fat side up in a foil pan on a rack, so smoke can get around it.
  7. Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
  8. Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
  9. After 3 hours wrap tightly with foil and continue cooking.
  10. Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
  11. When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
  12. cut away excess fat and discard. Slice beef across the grain.
  13. Enjoy with your BBQ sauce.
  14. Trim fat and slice 1/4 inch slices across the grain.
  15. Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.

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