Beef Brisket with Smithwick’s Irish Ale
With the spirit of St Patty’s Day in mind, I created this Beef Brisket recipe. Beef Brisket is becoming a more popular cut of beef. There is a mystique that keeps some of us from venturing into this world of brisket. The options are overwhelming. The Texas Style Brisket cooked in a smoker over wood chips; the slow cooker which can cook it low and slow; the oven which can speed up the process. That’s only the beginning. How do you season it? Do you braise it? Do you add a sauce?
I had the wonderful opportunity a few years ago to attend the Culinary Institute of America’s Boot Camp on Grilling in San Antonio, TX. We grilled everything! Steaks the size of Texas, Whole Fish, Fruit, Vegetables, and of course, Beef Brisket. The entire class was so excited the day we were going to learn to grill beef brisket (in addition to the 20 other dishes we were grilling that day). Our very talented (Grill Master) teacher, Chef Brian West, arrived on campus at 5 am to get the smoker going. The rest of us, arrived at 6:30 am. He had the smoker going, creating the perfect 225 degrees. A whole brisket rubbed with Texas style seasonings went in to go through its 8-10 hours of cooking. This process created the perfect bark (a crusted exterior) with incredibly moist, mouth watering, meat inside.
I’ve applied techniques I learned and recreated many items we grilled. But the brisket – I just couldn’t imagine recreating this masterpiece in my Weber Gas Grill, grilling for 8 to 10 hours. So, I took what I learned, and adapted it to Northern Michigan cooking in March. I wanted to get as close as I could to having a bark so I chose to use my oven over using a slow cooker. I created a Texas style rub which includes chili powder, paprika & sugar. I laid the brisket over thick slices of onion. I cooked it at a higher heat uncovered to create the crust. Then, finished by braising in beer, covered, at a lower temperature.
What you serve with your brisket can be as vast as the techniques on how to cook it. This recipe can be adapted to serving it on sandwiches, with those gorgeous roasted onions. Or, it can be a full meal. By adding chunks of boiling potatoes, carrots and rutabaga, 1 ½ hours before the cooking time is finished. Other great compliments are whipped potatoes, buttered noodles or macaroni &
cheese. Whether you’re doing sandwiches or a meal, nothing goes better with Beef Brisket than Barbeque Sauce.