Peat Smoked Brisket
With St. Patrick’s Day approaching, I thought we would take a classic dish such as Corned Beef Brisket, use the bbq and peat to create a fun alternative to the boiled version. Smoking with peat not only provides heat but it will also impart a sweet smoky flavor. Included in this recipe is a stout beer sauce for basting .Feel free to use Guinness but we prefer a California Stout beer from Sierra Nevada Brewery.
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- 1 tablespoon(s) Ancho Chile Powder
- 4 tablespoon(s) paprika
- 1 gallon(s) ground cumin
- 1 tablespoon(s) dry mustard
- 7 tablespoon(s) kosher salt
- 8 tablespoon(s) ground black pepper
- 1 tablespoon(s) cayenne
- 1 whole(s) beef brisket
- 1 box(es) Killofin Home Irish Peat
- 1 bag(s) Kingsford Charcoal
- Mix together all the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
- DO AHEAD: Spice blend can be made 2 weeks ahead. Store in an air tight container at room temperature.
- Remove from the refrigerator 3 hours before cooking and bring the meat to room temperature.
- Start 1 chimney can of charcoal.
- When glowing dump the coals on one side and place several chucks of peat on top. Partially close the lid for 3-5 minutes and wait for the smoke.
- Now, place the brisket on the grill, opposite of the coals for 2-3 hours and add a few briquettes and another piece of peat at the 1 hour mark. Place the lid on top. You can use as much peat as you would like. The more smoke the better. Spoon or brush the beer mop on the brisket every 30 minutes. Total cook time in the grill should be about two hours but you could go to three hours if desired. You cannot really over the brisket at this point.
- Go ahead and turn the oven on to 300 degrees.
- After approximately 2-3 hours, remove the brisket from the grill and place it into a covered foil pan. Insert the temperature probe into the meat then into the oven until you have an internal temperature of 195 degrees or the meat is tender. Total cooking time could be up to 8 hours depending on the size of brisket you have.
- You can also add a little of the mop to the pan
- Once cooked, remove it from the oven and allow it to rest for at least 30 minutes.
- Slice the brisket against the grain in 1/2 thick slices. Recommended accompaniments: Potato Salad, your favorite mustard, cornbread and Roasted Brussels Sprouts.
- Stout Beer Mop:
- 1 large red onion
- 4 cloves garlic
- 2 serrano chiles, chopped
- 6 bottles of stout beer
- 1/4 cup dark brown sugar
- 2 bay leaves
- Salt and freshly ground pepper
- Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 30 minutes until reduced. Remove from the heat and let cool slightly. You can use a brush or spoon to apply.
This recipe is a personal recipe added by tscaliforniabbq and has not been tested or endorsed by MyRecipes.
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