Slow smoked brisket seasoned with a dry rub and sprayed with Guinness.
Do you ever just crave barbecue? I sure do. Over the weekend, I had one of these cravings so I talked my husband into seeing what kind of meat he could find on sale. I was hoping for a pork butt for some easy Slow Cooker Carolina Barbecue, but there wasn't one on sale so he brought home brisket. I like brisket barbecue too, but usually prefer it smoked, which my husband was happy to do.
Do you ever crave barbecue? [Tweet this]
This was the weekend before St. Patrick's Day and we had plenty of Guinness in the house so my husband had the great idea of using some as a sop. I've mentioned sop before in my Smoked Top Round Roast. It's a liquid or sauce brushed or sprayed on the meat while it's being smoked. It helps add moisture and flavor to the meat. Between the dry rub and the Guinness sop this brisket had an absolutely delicious bark (the dark outer crust).
Between the dry rub and Guinness sop this brisket had a delicious bark. [Tweet this]
Guinness Smoked Brisket
Fresh cracked pepper
Red pepper flakes
Green chili flakes
Apple cider vinegar
None of the ingredients were really measured just add what you like and what smells good to you (or use your favorite spice rub).
Rub the brisket all over with the dry rub.
Fill a spray bottle most of the way full with Guinness and then add about 1/4 cup of cider vinegar. Gently swirl to mix.
Place the spiced brisket on the preheated smoker and cover. Allow to smoke all day at about 200F (about 1-2 hours per pound).
Spray the brisket with the sop about every hour.
Brisket is finished when internal temperature reaches 185-200F. Slice or chop and enjoy as is or with sauce (like a Guinness Barbecue Sauce).
Other recipes mentioned in this post:
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