Four years ago this week and 215 recipes later, I have been blogging. Wow! That’s crazy for me to imagine and I am so grateful for all the support that I get from my readers and all the folks in the internet world! I couldn’t do it without you, thank you! I can’t wait to see what the next 4 years bring!
I am in disbelief that we are half way through 2017! This year is flying by in a blink. My June was insane with real estate clients thus only 3 recipes for the month. I was too busy with my Realtor hat on! LOL! It’s all good now, I have my pipeline sufficiently filled to get me through the summer and my other big trip scheduled in August. (More on that when we get closer)!
With 4th of July coming up on Tuesday, I had a hankering to make something that I have never made in my life. A smoked brisket. I have a braised brisket mastered in the oven but have always been intimidated by this cut of meat on a grill. So I decided to bite the $40 bullet and give smoking a try! With a little patience and my Traeger grill, I did it! A super tender and flavorful brisket with a perfect smoke ring surrounding it! Dang! I’m not sure why I waited so long.
A couple of weeks ago, I went on a beer run and asked one of the guys at the store, “what’s your favorite full bodied beer that isn’t too heavy”? (It’s been so dang hot, we needed something refreshing and tasty). He suggested a brown ale and of course he was right. While drinking my frosty beer, I knew that the nutty flavor would be great in a BBQ sauce. Ding, ding, ding! Brown Ale Butter Sauce was born. Its nutty flavor is perfect as it melds well with all the ingredients in the sauce and when you blend in the butter, you may wonder why it’s not in all BBQ sauces!
I made the sauce a little thin so it’s easy to pour over the brisket or slather on a sandwich. It’s also good for dunking! Brown Ale Butter Sauce Brisket is tasty, so tasty in fact, that I’m going to make another one for Tuesday’s 4th of July picnic!
Enjoy and have a safe and happy 4th of July!
PS. If you don’t have a smoker, I included directions to make this in the oven or a crock pot. The flavors will be terrific if cooked this way too!
- 1 (10-14) pound whole beef brisket, trim the fat to ¼ inch thickness
- 1 bottle of your favorite brown ale, placed in a sprayer
For the Dry Rub
- 1 tablespoon granulated garlic
- 1 tablespoon dry mustard
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 8 tablespoon brown sugar
- 2 teaspoons salt
- 1 tablespoon pepper
- 2 teaspoon seasoned salt
For the Brown Ale Butter Sauce
- 1 can Brown Ale
- 1 cup ketchup
- ½ cup brown sugar
- 1 stick butter
- ¼ cup Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- To prepare the dry rub, in a medium sized bowl, mix together the garlic, dry mustard, chili powder, paprika, brown sugar, salt, and pepper. Set aside.
- An hour or so before cooking or the night before, remove the meat from the refrigerator and place on a cookie sheet. Liberally coat the brisket with the dry rub on all sides. (If seasoning the night before, remove from the refrigerator while the grill is heating up to bring to room temperature).
- Heat your smoker (Traeger) up to 225 degrees. Insert a meat thermometer into the thickest part of the meat.
- Place the brisket on the grill and cook until the internal temperature reaches 175 degrees. Spritz the meat hourly with the extra bottle of brown ale that you use to make the sauce.
- When the brisket reaches 175 degrees, place the meat in tin foil and make a pouch, add another bottle of beer in the bottom of the pouch. Reinsert the thermometer. Seal tightly and place back on the grill and cook until the meat reaches 200 degrees. This can take 10-14 hours depending on the size of your brisket.
- Remove the thermometer and keep the meat wrapped in tin foil and covered with a towel until ready to serve. Let it sit for a least a half hour up to 4 hours. (It will stay warm).
- While the brisket is smoking. Make the sauce in a medium sized saucepan over low heat, slowly add the beer, butter, brown sugar, ketchup, Worcestershire, mustard, garlic, onion, paprika,
saltand pepper. When the butter melts, stir well to combine. Continue to simmer covered for ½ hour. Remove from heat and set aside.
- Serve the sauce over the thinly sliced brisket as shown or make into brisket sandwiches with lots of sauce.
Buy a brisket that will fit an oven safe dutch oven or crock pot.
Set the oven or crock pot to 300 degrees.
Place the brisket in your cooking vessel and add 1 whole sliced onion and a couple of smashed garlic cloves.
Double the recipe for the sauce and pour over the meat until it's about halfway covered. Reserve the extra sauce for serving.
Cook for 4-5 hours or until the brisket reaches 200-205 degrees or until tender.
One more thing. If you have a different kind of smoker, check google for other smoking techniques! It's full of them!