The At Home Barbecue Brisket

I'm so happy to bring you today's episode: our collaboration with Sixpoint Craft Ales. In the show, I get to play doctor with a beautiful piece of meat. That sentence doesn't sound right, but I'm gonna go with it...

Stay up to date with Economy Bites by becoming a Facebook fan, joining our
email list or by downloading our free video podcast on iTunes The most fun part about injecting meat with beer is going to Duane Reade, asking, "do you sell needles," and experiencing the confusion on the sales person's face. Here's a tip: go straight to the pharmacy...the people at the front won't be able to help. Another tip: you can see in the video that my needle is kind of dull. So be sure to get something sharp, otherwise you'll end up with beer in your hair.

The rest of the dish is pretty easy to construct. Meat, beer, smoke and spices. Not much to it, but man is it delicious!

Thanks to our friends at Sixpoint for working with us on this episode!!

Sixpoint Bar B Que Brisket

INGREDIENTS

-4 lb beef brisket

-2 Tbsp liquid smoke

-4 oz Sixpoint Righteous Rye

Spice Rub

-2 Tbsp kosher salt

-1 Tbsp black pepper

-1 Tbsp garlic powder

-1 Tbsp onion powder

-1 Tbsp paprika

-1 tsp cayenne pepper

PROCEDURE:

-Marinate brisket in the refrigerator overnight in 2 Tbsp liquid smoke.

-The next day, preheat oven to 260 degrees

-Combine salt, pepper and spices in a small bowl. Mix and set aside.

-Lay meat fat side up on a cutting board. Using a needle, inject meat with Sixpoint Righteous Rye. It may sound daunting, but it's very easy.

-Place beer injected brisket in a roasting pan. Take spice rub and pat it all over the fatty side of the brisket. Turn the brisket over and coat the other side with the spice rub.

-Turn brisket over again so it's fat side up. Cook Brisket uncovered for 8 to 10 hours in 260 degree oven.

-Slice and serve or store in the refrigerator and save for up to a week!

 

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Comments

[sherifffruitfly]

07:45 PM on 11/01/2010

nomnomnom! I'm goin to the market tomorrow and getting me one of these!

[buddy boy]

06:10 PM on 10/30/2010

Wow, thanks for sharing! I rarely go to the trouble of making something this complicated, but it looks like it's worth the effort.

[namewithheld]

08:25 PM on 10/26/2010

That's a nice beer.

[duckzilla]

03:03 PM on 10/26/2010

I gotta stop looking at the food section of this site when i'm hungry. It's like i'm torturing myself. That brisket looks SOOOO GOOOOOOD.

[sherifffruitfly]

07:45 PM on 11/01/2010

Yah, I'm not sure wtf I was thinking either. lols