Smoked Beef Brisket with Guinness Mop

10 to 12 lb. beef brisket
10 to 12 cloves garlic, peeled

Spice Rub:
3 tbsp. kosher salt
1 tbsp. fresh ground coriander
1-1/2 tbsp. fresh ground cumin
1 tbsp. fresh ground black pepper
1/2 tbsp. fresh ground white pepper
1 tbsp. cayenne
1 tbsp. paprika
1 tbsp. dried oregano
1 tbsp. dried thyme

Guinness Mop:
2 cans (20 oz. each) Guinness Pub Draught
2 cups apple juice
2 tbsp. tomato paste
1/4 cup apple cider vinegar
3 tbsp. Worcestershire sauce
2 tbsp. hot sauce
Salt and fresh ground black pepper

Directions:

Soak mesquite wood chips in water. Heat smoker to 225°F and add just enough wood to fill the chamber of the smoker with smoke.

In a large pitcher, combine all mop ingredients until smooth; set aside.

With a thin knife puncture the brisket and insert the whole garlic cloves into the meat equally accross. Mix together spice rub ingredients and coat the brisket liberally with the mixture. Place brisket in smoker and close lid.

Maintain a temperature between 200 and 225°F and continually add enough wood to keep the chamber just filled with smoke. Meanwhile continually mop the brisket with the basting mixture over the next 24 hours. Flip the brisket once during cooking.

Remove and slice to serve with Cryin' Ryan's BBQ Sauce.

Comments from johann :

It's a lot of work but it will make everyone you know very happy.

User Reviews:

Ok, so we didn't make the brisket-- but we used the spice rub and Guinness mop on beef ribs. The flavors are heavenly! And it really doesn't get any easier than this. It takes about 10 minutes total to whip up the rub and the mop. The smoker does the rest. We smoked our ribs for 4 hours, and we will *definitely* use this recipe again. Thanks so much!

submitted by jinxycat on December 08, 2004

This was my second attempt at smoked brisket and it was much better than my first. My brisket was about 13 pounds and I only smoked it for 14-15 hours but it is super tender and juicy. I just made a little sandwich on a toasted sourdough sandwich roll with bbq sauce and I thought I had died and gone to heaven. Thanks, I will be saving this recipe.

Submitted by Stacey Grigg on December 08, 2003

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