Beer on brisket during smoking

Twinpop · Post by **Twinpop** » July 3rd, 2013, 1:39 am

Okay so I am a home brewer who decided to build a smoker. I am going to smoke my first brisket. I know more about beer than I know about smoking brisket. So far I am planing a garlic & brown sugar rub. Thinking of using some of my Oatmeal Stout in a spritzer bottle on the brisket during the smoke for moisture. Anyone have a reason I should not do this?

Culinairezaken · Post by **Culinairezaken** » July 3rd, 2013, 4:21 am

Sounds good!

Isn't it an idea to use your homebrew in an injection?

Pieter

Post by **Rodcrafter** » July 3rd, 2013, 6:31 am

I don't spray anything on mine while cooking, I catch the drippings and when I flip it over I put some of that on the top and then let the fat cap melting do the rest of the basting. I say that because, it seems to slow the cook down and it doesn't allow a bark to form.

jmtcw

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 3rd, 2013, 6:37 am

I've tried using BEER several times in my Q cooking had have found it not to work out very well. No matter what I've done, there always is this skunky flavor on the meat. I have to agree with RC about catching the drippings and let the fat cap do the rest.

The Czar · Post by **The Czar** » July 3rd, 2013, 6:46 am

I'm in a go with CRS… I've never gotten beer to do any kind of thing for adding flavor… I think the only thing the beers are good for is drinking while your barbecuing

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Gizmo · Post by **Gizmo** » July 3rd, 2013, 7:19 am

When I drink beer, I drink beer.

… and when I barbecue, I barbecue …

Like the irishman that says: "When I drink scotch, I drink scotch. And when I drink water, I drink water. So don't make me a scotch and water.

Besides, the hops adds a touch of "sour" to anything it touches …

I bet Solo can enlighten us further … ?D

SoloQue · Post by **SoloQue** » July 3rd, 2013, 7:40 am

Rodcrafter wrote:I don't spray anything on mine while cooking,

I avoid the spritz method with all my BBQ'ing as it just zaps the meat temp and my cook times seem to extend forever.
Never had good luck with beer either but I probably enjoy drinking the beer too much and didn't give it many tries.

Twinpop · Post by **Twinpop** » July 3rd, 2013, 9:56 pm

Thanks all sounds like most are against spritzing and beer.

SoloQue · Post by **SoloQue** » July 4th, 2013, 11:37 am

Rick wrote:Besides, the hops adds a touch of "sour" to anything it touches …

I bet Solo can enlighten us further … ?D

Hops are gonna put off a bitter note almost gauranteed. One of the bonuses of my job was getting to be a certified beer taster and hops are wicked strong on the taste buds and the nose. Beer works best with strong flavors to tone them down so beer as a rule doesn't help build flavors but melds them together by masking. That's why I like Brats in Beer it kinda smooths out the seasoning. Too much beer mixed with mild flavors and you get the bitter after taste. JM2CW

The Czar · Post by **The Czar** » July 4th, 2013, 11:39 am

Solo… Did I ever tell you how much you suck… If you ever want to give your job up to me I think I could do it… Now keep in mind I'm not saying I would be good at it… I just think I can do it

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Twinpop · Post by **Twinpop** » July 6th, 2013, 6:00 pm

Okay, so I smoked the brisket on the 4th. Lon day but I really enjoyed it. I guess the whole building it myself satisfaction thing maybe. I think it worked really well. I need to add a gasket to the door but it was very easy to control the temp once I got the rhythm of the thing. Open door to add wood temp jumps close down damper slightly adjust until it settles, let 'er cook when temp begins to drop add wood adjust. Kept temp maybe a little too low, around 225 - 230*. Next time I am going to take it up . to 250*. Drunk chicken took about 5 hours. Very tender as usual. Skin was was tough though, intense smoke flavor. Have to check on what to change there. This is my first brisket it was in for about 15-16hrs. Maybe an hour too long. Flat is just a little dry but very tender. The point is just truly succulent. It is so tender and flavorful. Most of the pictures I took did not turn out well.

The Czar · Post by **The Czar** » July 6th, 2013, 6:30 pm

Nice....real nice!

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Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 6th, 2013, 6:30 pm

Thanks for sharing the pics. Brisket looks pretty good for your first one. What was the original weight of the brisket? 15-16 hours seems long to me. I can do a full packer in about 9 hours at 250 degrees. As I'm sure you know brisket is on of the hardest meats to cook. It takes many trial runs to get it right. I also like the color guard pic.

Twinpop · Post by **Twinpop** » July 8th, 2013, 9:56 am

Original weight was 11-1/2lbs. I only did a little trimming. I should have done more reading on cooking brisket. I see most cook until the flat is done then separate the point and cook until it is done. It is still really good.

alleyrat58 · Post by **alleyrat58** » July 10th, 2013, 9:48 am

I use a modified version of Paul Kirk's basic beer mop. I cook the brisket half way then wrap it and add 1/4 cup or so of the beer mop to help keep it moist. It works out really well for me. As far as spraying it with beer? I don't think I would do that. I spray the meat with a little water every hour or so mostly to help the rub dissolve.

coma44 · Post by **coma44** » October 8th, 2013, 2:08 pm

Beer on brisket during smoking

Mostly only if I spill it on there.....

Gizmo · Post by **Gizmo** » October 8th, 2013, 7:34 pm

Glad to hear you had some success - satisfying isn't it?

Chicken seems to like it hotter than othe other meats we typically cook.
Try cooking another one exactly the same way but at 325F. Watch it closely and as soon as it shows it's turning color foil it shut with some apple juice and water in an aluminum pan and cook it up to 165F core temp.

That SHOULD fix both the skin and the intense smoke issues

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