Guinness Brisket Burnt Ends

If you read these recipes you will notice a large low, at the start of December, and yes I didn't post anything for Christmas, New Years, or Valentine's, but probably like most people you have way more important things going on, and have little concern about what I cook from time to time. However if your follow me, and are disappointed, for that I'm truly sorry, so here are two St Patrick's Day inspired recipes.

Brisket (either whole or seperated point I used just the point.)

Seasonings of choice I used Warpig Bullzooka

For Mop:

1/2 Cup Guinness

1/4 Cup Cider Vinegar

1/4 Cup Beef Broth

Fresh Ground Pepper

Couple Shakes of Rub

For Sauce:

3/4 Cup of Ketchup

1/2 Cup Guinness

1/3 Cup of W Sauce

1/4 Cup Brown Sugar

2 tsp Soy Sauce

2 tsp of Rub

1 tsp Instant Coffee

Couple Drops Liquid Smoke (Optional)

Fresh Ground Pepper to taste

Get your smoker going and set to 225 degrees fahrenheit (I used Lumber Jack Competition Blend

pellets for this particular cook.)

Trim any large hard fat pieces off the point, and remove any silver skin, or other undesirable pieces. Use some of the Guinness or W Sauce as a binder

and splash a little on the point to help the rub attach. Season and set aside to rest for 10 min. Place on the grill and let it smoke for 2-3 hours, then start mopping the dry spots on the brisket. Continue to cook uncovered until the internal temperature reaches 155-165.

Break out the tin foil, and wrap the brisket up tight, pour the last of the mop sauce in the foil, being careful not to puncture the foil to make sure the brisket has enough liquid to not dry out. At this point, if you wish to save on fuel, you can continue to cook the brisket in an oven, and turn the smoker off. I chose this option as it was a damp rainy day, and even though I have lots of pellets, no point in wasting them smoking a foil pouch. I set my oven to 325 degrees and placed the brisket on a cookie sheet to finish the cook. At this point prepare the sauce, add all the ingredients to a small saucepan, and bring to a boil.

After the 8 hour mark I start testing for tenderness, it doesn't have to be fall apart tender, because you still need to cube up the meat. So for reference sake I pulled it at 195-200 throughout places in the meat. Remove the brisket from the foil and retain some of the juices from the foil to add back in. Cube the meat in about 1.5" - 2" chunks and place them in a baking dish, or foil pan. Pour the desired about of sauce over the burnt ends, and gently toss them, so they are evenly coated. Place back in the oven, or smoker uncovered, and let the sauce attach to the meat. Pull them out let cool for a couple minutes, and crack open another Guinness pour a small glass of Whisky over ice and dive in.