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...
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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!