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. [amd-zlrecipe-recipe:3] The resulting roast was one of my best to date. [amd-zlrecipe-recipe:2] The roast weighed in at about 18 lbs. before smoking so I mixed four times the basic recipe for the rub.
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