Prepare bbq sauce, this can be made a day ahead and kept in the fridge.

Pour beer into a small sauce pot over medium heat. Simmer until reduced by half.

Mix in ketchup, apple cider vinegar, brown sugar, and seasonings. Cook until thickened. Store in a squeeze bottle for maximum servability.

Brisket can be cooked whole or divided for this cook. If cooked whole, the cook time will be longer and, of course, you’ll have more brisket. These instructions will highlight dividing the brisket.

Divide the brisket in half, separating the flat and the point. There is a natural seam of fat that separates the two. Use a sharp knife and work slowly. We’re using the fattier, thicker brisket point for this cook.

Pre Heat smoker to 250 degrees. Place a water pan in the smoker with a mix of water and beer.

Season brisket point with OTFC Mesquite Peppercorn Lager Rub and place on the smoker.

Smoke brisket until internal tempo is about 170 degrees. Wrap in butcher paper and boat bottom with aluminum foil. Continue cooking until brisket is 205 degrees internal and probe tender.

Cover brisket with beef tallow and rest in a cooler for 2 hours. Or until internal temp comes down to 160 degrees.