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Mesquite smoked beer brisket, takes about 3 hours

Discussion in 'Food Talk' started by SlurpeeBlueMetallic, Apr 3, 2010.

  1. Apr 3, 2010 at 3:54 PM
    #1
    SlurpeeBlueMetallic

    SlurpeeBlueMetallic [OP] FFFFFFUUUUUUUUUUUUUUU...

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    Just finished off half of this brisket... :drool:


    1. Open two cans of cold Fosters.
    2. Start drinking one can, leave the other one open to lose fizz.
    3. Place 4-5 pieces of mesquite in a bucket of water. It's better to split the wood and leave it just long enough to fill in your grill/smoker. I use pieces about the size of a tube of caulk.
    4. Lay out a double-thick layer of aluminum foil. If needed fold the sides of smaller sheets together multiple times to make a foil boat large enough to wrap around the brisket that's able to hold liquid. (See the picture below)
    5. Start enough charcoal to make a single layer across the bottom of your grill/smoker.
    6. While charcoal is ashing over break out the brisket and lay fat side up on the foil. Wrap the foil up around the brisket loosely to make a boat.
    7. Take a sharp knife and pierce the fat layer about 1/2 way through the meat in 12-15 places. This will allow fat and juices to flow down into the meat as it cooks.
    8. Season with coarse salt, fresh ground pepper, garlic powder, onion powder, cumin.
    9. Pour the nearly flat can of Fosters into the foil boat around the brisket.
    10. By this point your charcoal should be ready. Spread it out across the bottom of your grill/smoker.
    11. Take mesquite out of the bucket of water and toss onto the top of the charcoal. It should start to smoke almost immediately.
    12. This is the delicate part and tests how well you made your foil boat - put the brisket on the grill with the beer still in the foil. You could put it on dry and then pour the beer into it but by this point the smoke is so thick you can barely see what you're doing plus leaving the top open too long makes the mesquite ignite instead of smolder. Plus the few minutes you leave it on after step 9 allows some of it to soak into the cool meat where you pierced it.
    13. Cook around 2~2.5 hours, occasionally putting more wet mesquite on top of the bed of coals to keep the smoke really thick and spooning the juices back over the meat every 15 minutes or so. The right temperature makes the beer/brisket juice mixture boil just slightly.
    14. Cut, place into a tortilla with fresh guacamole and some cheese then eat! Or just slice off hunks and stuff them into your mouth. The leftover juices make an amazing glaze to dab the meat into. It's a wonderful mix of strong smoke flavor and beer goodness!


    [​IMG]
     
  2. Apr 3, 2010 at 4:07 PM
    #2
    rex99

    rex99 Well-Known Member

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    wow looks good-- subbed-- i cant cook for shit but maybe someone can make it for me!!! :D:D:D
     
  3. Apr 3, 2010 at 4:09 PM
    #3
    SlurpeeBlueMetallic

    SlurpeeBlueMetallic [OP] FFFFFFUUUUUUUUUUUUUUU...

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    Thanks!

    That's the great thing about grilling/smoking... you don't need to know how to cook :D

    And cooking a brisket like this, as long as you have liquid in the foil boat and don't let open flames pop up in your grill then it's about impossible to overcook.
     
  4. Apr 3, 2010 at 4:09 PM
    #4
    billas333

    billas333 They Still Love To Hate Me! - T.O.

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    AMEN for FOSTERS!

    Australian for whatever you want!
     
  5. Apr 3, 2010 at 4:21 PM
    #5
    Rbohno

    Rbohno Well-Known Member

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    Now how does someone from NC know how to cook beef brisket(JK). Most people here don't know what I am talking about when I mention brisket, I was born and raised in Texas.
    I used to smoke brisket and ribs all the time. I would smoke mine for 3 hours uncovered and then wrap it completely in foil and cook another 3 hours. It was with indirect heat at 225 degrees.
    Damn!!!!! Yours looks good it makes me want some beef bbq soooo bad.
    Where do you find briskets here? I don't recall seeing them at Harris Teeter or Food Lion.
     
  6. Apr 3, 2010 at 4:23 PM
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    ColtsTRD

    ColtsTRD .....

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  7. Apr 3, 2010 at 4:25 PM
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    SlurpeeBlueMetallic

    SlurpeeBlueMetallic [OP] FFFFFFUUUUUUUUUUUUUUU...

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    I was raised in Texas, too :D I gave up trying to find anything like this in NC so I just make it myself. I also make the tortillas and guacamole since store-bought just isn't the same, especially around here. The great thing about cooking it this way is it's faster and the juices left over taste absolutely amazing.

    I pick up the mesquite in the bed of my truck every time I go back home to visit. I usually bring back 40-50 lbs or so and that will last me for a few months. Mesquite smoke always draws the neighbors out... many of them have never smelled it before but the ones I've invited over to eat some of my previous briskets know exactly what that smell means!

    I found this brisket at BJ's wholesale club although Sam's occasionally has them. I even found one a year or so ago at Wal-Mart of all places!
     
  8. Apr 3, 2010 at 4:46 PM
    #8
    07TacoRidah

    07TacoRidah SHHHH, this is interesting

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    damn stupid doctor says I need to kick back on protein. :mad::(
     
  9. Apr 3, 2010 at 5:17 PM
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    SlurpeeBlueMetallic

    SlurpeeBlueMetallic [OP] FFFFFFUUUUUUUUUUUUUUU...

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    ^^ so only eat 1/4 of it :D
     
  10. Apr 3, 2010 at 6:33 PM
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    07TacoRidah

    07TacoRidah SHHHH, this is interesting

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    LMAO, mighty fine logic sir :D
     
  11. Apr 3, 2010 at 6:36 PM
    #11
    rmb_crew

    rmb_crew My other ride has 18,400HP!!!!!!

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    That looks good!! i did a normal smoked brisket and it was very tasty.
     
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