igh heat. Carefully add beef brisket and brown the meat on
wl. Triple or quadruple the recipe and keep the rest in
Marinade beef in beer for 3 - 4 hours.
Season well with Salt Pepper and Garlic.
Prepare smoker using the 4 tablespoons of Hickory wood chips and cook the brisket for 3 3/4 hours on medium heat on the stovetop.
Remove from the stove, remove the lid of the smoker and cover in BBQ Sauce.
Pour 1/2 cup of beer into the drip tray and cover the smoker with some aluminum foil.
Place in the oven for 1 hour at 325 degrees.
Should have a great smoked flavor and just fall apart.
Wipe meat with cloth soaked in vinegar, then sprinkle with flour.
Heat oil in saute pan and brown brisket on all sides.
Peel and crush the garlic, and rub brisket with a mixture of garlic, salt, pepper, bay leaves, green beans(Crushed) and prunes(Crushed).
Place in smoker with hickory wood chips and smoke for 3 1/2 hours on medium heat.
Mix beer honey, water and nutmeg.
Approximately every hour open the smoker and pour a small portion of the mixture over the brisket.
Serve with your favorite vegetables.
o 350 dg. and place brisket fat side up in baking
f the rub.
Trim brisket of any discolored fat, hard
easoned salt.
Rub brisket with 1/2 of this
Rub on washed and dried brisket. Let marinade in a well
nd blend.
Rinse the brisket and dry.
Cover lightly
Select the best brisket by wiggling the brisket back and forth@ the
ll ingredients and rub onto brisket. Place on a large sheet
b>brisket to come to room temperature, and then arrange in a smoker
r. Willrath starts smoking the brisket over a mixture of oak
e rub generously on beef brisket. Let it marinate on the
rea of the brisket. Cover or wrap the brisket and let it
rim excess fat from brisket and place in smoker.
Let it
e addition.
Remove the brisket from the fridge.
The
Set the brisket on a large sheet of
ayer of fat on the brisket so that about 1/4
xtreme excess fat from the brisket. Not too much though, fat