Beer Can Brisket?

[starcmr]

Hey Guys, My first attempt was smoking a a rump roast. It tasted good although it was a little leathery.

My second time turned out better. I smoked an 8.5lb packer brisket. It turned out delicious. I used a dry rub with mustard, and basted it with apple juice and cherry juice. My family ate it up and in fact we were out of leftovers in 2 days...

Anyway, Im thinking of smoking another brisket this next weekend for mothers day. Ive had a beer brisket before and it was the best brisket Ive ever had. And so I want to try one. However, I dont drink so I dont know what type of beer to buy. Can anyone suggest some good beers for the brisket? Should I let it soak in beer for 24 hours and inject it with beer? Or should I simply baste it with beer while cooking?

What do ya'll do for beer can brisket? What recipes do you have?

Thanks in advance for any help

 

[yankinoz]

I've cooked beef with beer various ways. My main advice is to stay away from anything that has strong hop flavours or bittering. So a commercial Aussie lager would work, but to my tastes the best results were with somewhat dark beers, but not too dark; if you use a stout, use only a little or the roast taste will take over. Coopers Dark Ale would be close to ideal. I'd probably go with A German dunkel and administer the rest of the 500 ml bottle on me.

Marinate and leave some in the pan for slow cooking. Baste with that.

 

[Jordie_tackles]

Agree pales ales and IPAs will make it bitter