I had lunch with a friend at Ri’ Ra’s Irish Pub in uptown Charlotte today. We had planned to go to one of my favorite farm to table restaurants Harvest Moon but they were closed for renovations so we walked across the street to Ri’ Ra’s. After looking over the menu for a few minutes the classic Irish Pub food like Bangers and Mash or a Ruben sounded good but a smoked beef brisket caught my eye.
Their version of smoked brisket was ok but nothing like a brisket I smoked over the Thanksgiving holiday.
Over the holiday I slow roasted a Texas Style Beef Brisket with a sauce of Narwhal Black Stout over some cherry and hickory wood mixed with a little lump oak charcoal for my fire of coals. For a rub mix I used an adaptation of Steven Raichlen’s Lean and Mean Texas Barbecued Brisket from his older book How to Grill with a few freshly ground coffee beans added to give it a little depth in flavor and a dark finish. To continue down the rich dark flavor path I used a Narwhal Black Stout beer in my baste and basted about one every two hours for about a 14 hour smoke. I normally use Guinness beer but I had a few winter seasonal Narwhals. This was one of the best substitutes I have made in a while and will be my new winter standard beef basting beer.
- 1 cup distilled white vinegar
- 1 cup of Narwhal Black Stout Beer
- 1 tablespoon garlic salt
- 1 tablespoon brown sugar
- 1 teaspoon hot red pepper flakes
- 1 teaspoon black pepper
- Mix basting sauce in a large mixing bowl and apply to meat every two to three hours.
- 1 trimmed brisket (5 to 6 lbs.)
- 3 tablespoons chili powder
- 1 tablespoon coarse salt
- 2 teaspoons black pepper
- 1 1/2 teaspoons brown sugar
- 1 1/2 teaspoons garlic salt
- 1 1/2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon fresh ground coffee beans
- Place brisket in a pan, mix rub and apply over all sides of meat and cover with plastic wrap. Place in refrigerator over night.