I smoked a 9 ½ lb brisket today. I started by rinsing off the brisket, drying it, then injecting it with a marinade consisting of store bought beef broth, with 3 extra bouillon cubes, merlot and lawry’s seasoned salt. I boiled and reduced this by about 1/3.
I covered the brisket in mustard, then rubbed it with:
Ancho Chile Powder
I also mopped it every hour or so with a mop that was made with:
Sam Adams Boston Lager
Salt and Pepper
I smoked it at 225 with Sugar maple. Mopped it regularly. Foiled at 170*, Took off at 190* and wrapped in a blanket and put it in a cooler for 3 hours. Will be serving tomorrow for dinner. Im going to reheat it in a crockpot, already sliced with some beef broth and some of the leftover mop.
I also made a batch of cheddar beer bread that I’ll butter up with a garlic butter and serve the brisket over it.
I couldnt help myself. I had to make a little plate before I wrapped it up again and put it in the fridge for tomorrow. I also topped it off with a finishing sauce that I whipped up, just a combination of Ketchup, Cider Vinegar, Worchestershire, Coke, Chili Powder, Brown Sugar, salt, pepper and butter.