Pizza Beer Soaked & Injected Barbecue Brisket
|Hot sesame oil/Regular sesame oil||1⁄2 Cup (8 tbs) (For the Rub)|
|Black pepper||1 Tablespoon (1 spice cap full -For the Rub)|
|Cayenne pepper||1 Tablespoon (1 spice cap full, more or less for your taste, chili powder)|
|Beef brisket||8 Pound|
|Pizza beer||1320 Milliliter (4 bottles of 330 ml each - For Marinade)|
|Worcestershire/Teriyaki||10 Dash (For Marinade)|
|Salt||3 Tablespoon (For Marinade)|
|Whole black peppercorns||2 Tablespoon (One Handful - For Marinade)|
DO THIS THE NIGHT BEFORE:
Pour Beer, Worcestershire, Peppercorns & salt into a deep pan or very large Ziplock Bag
Put Brisket in the mix & refrigerate overnight
Fill a bucket with Hickory Chips, top with water. Use something heavy to keep chips submerged
DAY OF BARBECUE
Remove Brisket from Refrigerator
Have a shallow roasting pan & a roasting rack ready
Take the oil & dry ingredients for the rub & mix together real good
Pour rub over brisket & massage top, bottom sides.. All over
Get your Injector out & suck up the Pizza Beer marinade & inject it into the brisket.
Repeat the above until you get tired of injecting.
Pour the balance of the Pizza Beer marinade into the shallow roasting pan with the brisket
To The Barbecue
Push coals to one side of the grill using a long METAL spatula
Take several handfuls of the Hickory & put on top of coals
Put lid on & wait for lots of smoke
Remove barbecue lid & place the roasting pan containing the brisket on the side of the grill where there are no coals (indirect heat)
Replace lid & do a heat check about 1/2 hour later
You want the temperature of the BBQ to be about 250 degrees If you don't have the means of measuring then you'll have to cook by feel
IF THERE IS A LOT OF FIRE:
Douse the flames with either a spray bottle of water or simply dump some water from a large cup on the flames. We want smoke & low heat here.
Baste the brisket from the drippings in the pan. As it dries up, simply add large quantities of water to pan.
Check your coals... Don't want this too hot, the objective is that the smoke will seal this rascal up real good & the inside will melt together like cotton candy
THIS HAPPENED TO US:
Chef Tom didn't check the package to see how many LBS the Brisket was. Rule of thumb according to my expert was about 1 hour per lb. until the internal temp is around 200 degrees. I underestimated the weight & should have started my brisket at about 10-11AM for a nice meal at dinner time.. Well it made a great midnight snack.
I only budgeted for about 4 -5 hours on the BBQ. At the 6 hour mark when the coals were spent, we brought the Brisket into the house & finished in a 250 degree oven , Covered in Foil, until the Brisket was 200 Degrees internal temp at the biggest end.
Took it out & let it rest covered (picked at the small end, we were hungry)
Cut into slices, removing the fatty pieces.
Serve as - is, make sandwiches, cut up & soak in bbq sauce, Horseradish goes well with it.. Heck, It's your brisket, have fun & enjoy!