Beer-Habanero Pepper Smoked Brisket |
Get ready to experience a wonderful and delightful smoked brisket prepared with both Beer and Habanero Peppers. Not too hot, but just right! |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Beer-Habanero Pepper Smoked BrisketBe sure to leave the chef a beer or two!Most recipes do not include the fine ingredient of beer. Well, they should! This cooking outdoors is hard work and the results of the cooking along with a nice beer for yourself in the process, well, it just makes it better! 1 trimmed brisket
Combine the above ingredients thoroughly, making sure all of the completely dissolved. In a non-reactive container, marinate the brisket for 24 hours before smoking. Turn once an hour when awake. Get your pit going steady at 225° to 250° with indirect heat (heat on one side and the meat on the other side). Take the brisket out of the refrigerator about 2 hours before ready to cook. Place the brisket on the non-heat side and cook until it reaches about 190° in the center. Baste occasionally with a 50-50 mixture of butter and apple juice. For more smoke flavor, we suggest using wood chunks: Pecan, Apple, Hickory, Cherry, or Oak. Don't over smoke. A TIP FOR THE BEGINNER: When selecting your brisket, choose a smaller one for easier cooking and less cooking time. You might also want to consider cooking a "flat" and not the entire brisket. A flat is the leanest part of the brisket and is much smaller.
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