Here is a guide to the brisket I did this Friday. This isn't a traditional flavored brisket, but it's full of Texas' own Shiner Black goodness. I love the rich, sweet, full flavor of Shiner Black, so naturally, I cook with it.

Brisket:
5.5 lb. Brisket, trimmed well

Rub:
1/8 cup Kosher Salt
1/8 cup Medium grind black pepper
1 tbl chili powder
3 tbl onion & garlic powder
1 tsp ground mustard
3 tbl brown sugar
1 tsp paprika

Combine well, rub evenly over entire brisket and rest, retain about 4-5 tbl of rub for injection - you can rub & wrap over night if you'd like



Injection:
1 bottle shiner black
remaining rub
1/2 tsp Dark roast coffee grinds
1 tbl brown sugar
1 tsp white sugar

Bring beer and ingredients to simmer and allow to combine. Strain liquid into bowl. Discard grinds and rub. Allow to cool to room temp (sorry, I didn't take a pic)

Inject room temperature liquid with meat injector, into brisket, 10-15 times

Water/Steam bowl:
2 bottles of room temp shiner black in a 9" round cooking tin
5-8 cloves of garlic smashed

Ready for cooking:


Smoking chunks:
WW wood hickory chunks, soaked in Shiner Black



Prepare your smoker:
295-315 degrees with lump charcoal and Hickory chunks. Place water tray under brisket. This will need to be refilled 2-3 times with another shiner.
Place Brisket, fat side up, thick side towards the heat source. Smoke for 5 hours, adding Shiner Smoke Chips as needed to maintain a light smoke.





After five hours, double wrap brisket in aluminum foil and transfer to a holding chest, wrapped in towels, until brisket reaches room temperature (about 3-4 hours).



Slice and enjoy:




~Robert

That looks incredible!!

Looks Great

That looks awesome!

You know it's tender when you have to cut it in thick slices! Looks good

Yummy!

Looks fabulous! I will have to go get a brisket for next weekend.

Looks delicious!

Mighty fine lookin' brisket there!

Alright, I followed the recipe and the brisket is cooking right now... This will be my first brisket so I hope it turns out ok lol.

So mine did not turn out so fantastic... way too dry. I will try the same recipe, but a little less heat next time.

Briskets are tough to nail down. Keep working at it!

Wow RY that looks awesome. That's almost, exactly how I cook my briskets. The only problem with making briskets with this method is eating BBQ from ANY restaurant is disappointing.

+1 BT

well done sir

Son of a biscuit that looks good!

Wow looks awesome.

Like Robert said, it's the a tough one to master. I've been doing it for 20+ years and still not happy with most of mine. Just remember slow and low. Watch for a good beef sale and try it again.

That does look great. I've got the ribs down, just need to master the brisket.

That looks fantastic...I've gotta try it...Love me some Shiner!

Sometimes ya just get a brisket that doesn't turn out perfect. It may not be you, it just may be the cut of brisket. When I wrap mine, I put it back on the smoker as the fire dies out until it gets down to less than 150 then pull it off and let it rest. The extra cooking time at low temp will take the "Goodyear" out of it.

Nice! I smoked my first brisket today on a smoker my buddy and I built. It had a great taste just too dry. Like the others have said I will just try it again next weekend!

Looks good!!!

Subscribing. That looks GOOD!!!

If it makes ya'll feel any better, I did another brisket this weekend and ruined it. It fell apart tender (over done), had no middle flavor (cause I didn't season over night), and then heated up the bottom too quickly on the last good smoke and charred the bottom ( i saved this by wrapping and pouring some shiner in, to soften the char).

So, briskets are tough to master!

BUT, have no fear. If your brisket sucks, it qualifies for two of my favorite BBQ items: burnt ends AND chopped beef.

Keep tryin!