3 Ingredient Injected Smoked Brisket for MOIST TENDER and DELICIOUS - Grilling Time and Cooking with Beer

I am in the midst of writing up my practice Thanksgiving meal.  It was indeed a special day a week ago when my Sainted Mother came for an all too rare visit from Phoenix.  Joining us was my son, PFC James, stationed close in Fort Riley (Kansas) and preparing for a deployment to Afghanistan later this year... Bittersweet to have him so close yet training to be in harm's way this time next year...  But let's dwell on the THANKFUL Part...  It was not the big T-day on the calendar, but it was a day to be Thankful!

This post is about my brisket.  I know turkey is more common as a main course.  In fact I did make a turkey as you can see in the photo of my serving platters...  Brisket and Sweet Potatoes with Cranberry Sauce and Smoked Turkey with Candied Green Bean Bundles (more about those in my next few posts).

I like to offer a choice at these big family events.  PLUS, a smoked brisket takes relatively little effort, done on an outdoor grill or dedicated smoker (although you could make this in a kitchen oven, would just lose the extra smokey flavor).


I have already done a post on smoking a brisket on a Weber Grill (my current passion is cooking on my inexpensive yet versatile Weber Kettle Grill).  I smoke the meat for about 6-8 hours outside on the grill.  Once it has absorbed all of the smoke flavor it is going to, I wrap the brisket in aluminum foil and move the meat to the kitchen stove to cook overnight, low and slow (225 degrees) until the internal temperature reaches 195 degrees.  If you are new to smoking brisket, I would urge you to click HERE and take a look at the basics of smoking brisket on a Weber.

But since I have already done a post on smoking brisket, this post will cover injection.  In fact, a VERY VERY SIMPLE 3 ingredient injection.  Pick a full flavored beer.  Never use light beer, there is so much more flavor in the full flavored beers.  As always, I like to shop local for produce when I can and I like to use beers from my hometown Brewery, Boulevard Brewing Co.  In addition to be local, Boulevard also makes several different varieties that lend themselves to cooking.  I chose their most popular beer, Boulevard Unfiltered Wheat because of the natural citrusy flavor and sweet breedy Hops taste.

Brisket is such a tough piece of meat.  It requires that long and slow cooking process.  But that process also could dry out the meat.  No better way in the world to help insure a moist tender slice is to inject.  Watch the TV BBQ competition shows and you always see the pros injecting.  Any well stocked hardware or specialty BBQ store have injectors for sale.  Look like the nastiest needles to ever come out of a Horror Hospital.  Just load em up with the injection (recipe to follow) and SOAK the inside with the needle.  Small amounts in LOTS of hole.  About a TBS in every square inch, top, sides, bottom and the ends.

Once you inject, wait for awhile (20-30 minutes) before adding the rub.  Then wrap with a plastic wrap and let the combination of injected marinade and rub add deep rich moist flavor to your brisket... You spent a lot on the meat and usually you are serving this to guests... Do all you can to make it tasty, flavorful and moist!

Brisket AND Turkey for Thanksgiving... SO MUCH TO BE THANKFUL FOR! (oh and Mom and PFC James to share the day)...

OK... Here's What I did...

3 Ingredient
Beer Brisket Injection

Ingredients

• 1 Bottle Beer (I used Boulevard Unfiltered Wheat). Room temperature
• 1 Cup Cranberry Pomegranate Juice
• 1 Stick Butter, Melted

Cooking Directions

1. Trim the brisket first,
2. Melt the Butter,
3. Whisk together the beer, juice and butter
4. Inject every square inch, top bottom and sides of the Brisket.
5. Allow to rest for 10 minutes before adding the Dry Rub.
6. As Always, ENJOY!

TEXAS Brisket Rub

Ingredients

• 1/2 Cup Smoked Paprika
• 1/4 Cup Coarse Grind Sea Salt
• 4 TBS Garlic Powder
• 4 TBS Onion Powder
• 2 TBS Black Pepper
• 2 TBS Dried Herbs (Parsley0
• 4 tsp Cayenne Pepper
• 4 tsp Cumin Powder
• 2 tsp Ground Coriander

Cooking Directions

1. Mix all ingredients by hand to break up any clumps
2. Generously apply to every exposed part of the brisket, top, bottom, sides, ends.
3. Wrap in plastic wrap and allow to come to room temperature, about 1 hour
4. Smoke brisket... Can bake in oven, 20 hours at 225 or until internal temperature is 195 degrees.
5. Wrap in Aluminum Foil and keep in an ice chest (no ice) for up to 4 hours until rest of the meal is ready.
6. Slice, Serve warm and ENJOY!

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So,  I am also adding to my Growing list of  "52 Cooking With BEER Recipes"!!!

Everyone knows about cooking with wine, but BEER has so much more complex flavors.  I imagine the day after beer was invented, someone made an Irish Stew. Cooking with beer infuses recipes with this intoxicating concoction of hops and barley in an effort to enhance and enrich everyday food..  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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Also,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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