ROSE MARY'S BBQ SMOKED BEEF BRISKET

Rose Mary's BBQ SMOKED BEEF BRISKET image

This past 4th of July Holiday, my husband wanted to try something different. He wanted me to smoke a Brisket on the New Grill I had gotten him for Father's Day. I had a 5 pound Brisket in the freezer. I thawed it slowly in the Fridge for 2 days then took it out & marinated it in a 12 spice blend that I put together, & let it sit...

Provided by Rose Mary Mogan

Categories Roasts

Time 15h

Number Of Ingredients 27

Ingredients

12 SPICE BLEND FOR BRISKET
3 Tbsp steak seasoning (similiar to montreal steak seasoning
1 1/2 Tbsp sumac or fresh grated lemon zest
11/2 Tbsp each -dried thyme, dry mustard powder,coarse grated black pepper
2 1/2 Tbsp cumin powder
1 Tbsp each rosemary & crushed red pepper flakes
3 Tbsp each mesquite flavor, granulated garlic, chili powder
3 Tbsp brown sugar firmly packed
MUSTARD BASE
1/2 c dijon mustard
1/2 c yellow mustard
8 clove garlic, minced
3 Tbsp chopped chive
1 Tbsp sweet basil
3 bay leaves crushed
IRISH BEER MOPPING MARINATE & BEEF BRISKET
5 lb beef brisket with fat on one side
3-4 sprigs fresh thyme, or 1 tsp. dried
1 Tbsp fresh chopped chive
2 Tbsp melted butter or canola oil
1/2 c apple cider vinegar
1 1/2 Tbsp 12 spice blend mixture
1 can(s) guiness draught beer 14.9 oz.
11/2 Tbsp liquid smoke
2 Tbsp dijon mustard
3 Tbsp brown sugar
1/2 c catsup

Steps:

1. The longer you cook this brisket the more tender it becomes. The larger the brisket the longer the time needed to smoke. SOAK WOOD CHIPS OVERNIGHT.
2. Combine all spices together in a large zip lock bag, then shake to blend througly together.
3. Sprinkle liberally on all sides of brisket, DON'T BE AFRAID TO USE THE SPICE BLEND. Cover brisket with saran wrap and refrigerate for at least 8 to 10 hours, but preferably over night.
4. REMOVE FROM FRIDGE, & ALLOW TO COME TO ROOM TEMPERATURE. This will ensure even cooking temperature and time. It took about 1 1/2 hours.
5. Combine all of the ingredients for the mustard base in a medium size bowl, then blend together, and brush both sides of brisket with the mustard base.
6. Prepare smoker according to Manufactures directions. My husband used APPLE WOOD CHIPS AND SOAKED THEM OVER NIGHT. When charcoal became white, he then added the wood chips which produced an abundance of smoke for the brisket. When grill reaches 225 degrees F. Then you add the Beef Brisket FAT SIDE UP. SMOKE FOR 3 HOURS.
7. WHILE BRISKET IS SMOKING PREPARE THE BEER MARINADE MOPPING SAUCE. I got about a quart & put it in a quart jar. You can pour it from the jar into a small bowl, and when you are finished, you can refrigerate what is left and save for another time.
8. AFTER THE FIRST 3 HOURS,PLACE THE BRISKET IN AN ALUMINUM PAN, THEN YOU BEGIN TO MOP OR BRUSH THE BRISKET WITH THE MARINATE ALL OVER. We did it about every 1/2 hour to 45 minutes or so. Cover the pan tightly with a lid or aluminum foil. Allow it to continue to cook until the internal temperature reaches 185 degrees F. about 1 1/2 to 2 additional hours. Longer if your brisket is 7 or 8 pounds.
9. In lieu of making my own BBQ Sauce, I chose to use SWEET BABY RAYS HONEY BBQ SAUCE. But you can make your own if you so desire. After the brisket has reached 185 degrees F. you can baste the brisket with BBQ sauce if desired, and cook UNCOVERED for an additional 30 minutes or so. Allow brisket to rest at least 20 to 30 minutes before you slice and serve.
10. My husband could not resist the temptation of tasting some before I had time to slice it all down, so he took some from the back end while I was waiting for it to cool down.
11. The drippings that accumulated after brushing the Brisket, created a very flavorful sauce, you can pour it over the brisket after slicing if desired.