Smoked Beef Brisket

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. Fire-with-Cherry-and-Hickor 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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