Smoked Beef Brisket with Beer Mop
from Mike Stines, Ph.B.(Doctorate in Barbecue Philosophy), http://www.fiery-foods.com/

"Brisket, taken from the bovine's chest beneath the chuck, is one of the toughest pieces of beef on the market. It requires low and slow cooking for a long time to make it tender. With this recipe, a brisket flat is used instead of a full brisket (also called a packer's cut), which includes the point, the flat, and a thick layer of fat between the two muscles known as the deckle. A full brisket weighs about eight to 12 pounds. The flat is a leaner cut of meat. Some, however, argue that the point, with its higher fat content, makes for better barbecue. Expect about a 40% loss during cooking. This is not a quick dinner to be made after a day at work but it's a great meal to make on a weekend. Any remaining brisket may be vacuum sealed and frozen for future use. To reheat, place the sealed bag into boiling water for a few minutes. Avoid using a microwave as it will dry the meat."

FG: This recipe was really good. We ate the brisket on toasted buns with a bit of the Finishing Sauce (recipe below) - the celery seed in the sauce is a nice touch. Although the meat had good flavor, I think the sauce made the recipe special; do not omit it. Good side dishes would be Cole Slaw (the vinegar would cut the fattiness of the brisket and can also be used to top the brisket if eating as a sandwich) and either Potato Salad (the creaminess of the dressing provides contrast to the rich, smoky meat and barbecue flavors) or baked beans. Mexican Pinto Beans would be good or other baked beans such as Grandma Brown's Baked Beans or Texas Cowboy Beans. Grilled corn on the cob would also compliment the beef well. If serving the brisket simply sliced and not as a sandwich, Corn Bread would also work nicely.

Mix the dry rub ingredients in small bowl to blend. (Makes 1/2 cup; reserve one tablespoon for mop.)

Place the brisket on work surface and trim the fat cap to an even 1/4-inch thickness. Score the fat cap into a diamond pattern. Brush the brisket with yellow mustard and sprinkle dry rub evenly all over brisket. Cover with plastic wrap and refrigerate at least two hours. (Can be prepared one day ahead and held in refrigerator.)

To make the mop, in a medium saucepan over medium heat, saute the onions and garlic in olive oil until wilted. Add the remaining ingredients and bring to a simmer. Cook for five minutes. Remove from heat and cool to room temperature. Don't apply a cold mop to warm meat. (Makes 2 1/2 cups)

About 45 minutes before cooking, start the charcoal in your grill or smoker. Add three chunks of hickory wood and, using a foil pouch or cast iron smoker pot, 1/3 cup of the mesquite pellets. When the temperature of the cooker stabilizes at 225 degrees F. (about 30 to 45 minutes after lighting), place the brisket on a cooking grate over a drip pan. Close the lid and smoke the brisket for three hours, adjusting the dampers to maintain a cooking temperature of 225 degrees F. Add more pellets and wood chunks, as needed, to maintain desired smoke level. Mop the brisket and continuing cooking, mopping every hour, until brisket reaches an internal temperature of 170 degrees F. (About five to 5 1/2 hours into the cook.)

Double wrap the brisket in heavy duty aluminum foil, add about 1/2 cup of mop, and continue cooking until the brisket reaches an internal temperature of 190 degrees F., about another 60 to 90 minutes. (Total cooking time will vary depending on the heat of the smoker and the size of the brisket. At 225 degrees F., plan on about 1 1/2 to 2 hours per pound.) When brisket is cooked, remove from smoker, unwrap, and let rest for 10 minutes. Thinly slice across the grain and plate. Serve with finishing sauce (see following recipe), grilled sweet corn on the cob and cole slaw.

Yield: Six 6-ounce servings
Heat Scale: Mild
Chef's Note: A 4.2-pound brisket flat, after cooking, yielded 2 1/2 pounds of sliced meat.

Brisket Finishing Sauce

2 tablespoons vegetable oil
1 medium onion, minced
4 medium garlic cloves, minced
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
3 tablespoons coarse-grain mustard
1 teaspoon celery seed [this makes this sauce unique and adds great flavor to the brisket]
1/4 cup brown sugar
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse kosher salt
1 cup ketchup

Heat the oil in a 2 1/2-quart saucepan over medium heat; add the onion and garlic, and cook until softened, about five minutes. Stir in all the remaining ingredients except ketchup and bring to a simmer. Reduce heat to low and add the ketchup. Cook, stirring occasionally, until thickened, about 10 minutes. Using an immersion blender or food processor, process the sauce until smooth. Serve warm.

Yield: Makes 2 cups of sauce