Through rain and shine, we made this Mesquite Peppercorn Lager Smoked Brisket for my sisters birthday. Find all the in's and out's of making this delicious smoked goodness ASAP!
- 1 Whole Packer Brisket between 11-12 lbs
- 1 cup Mesquite Peppercorn Lager Rub
- 12 oz of Lager
- 2 tbsp White Wine Vinegar
- 2 tsp Hot Sauce
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Keeping your brisket cold, trim the outside from any excess fat. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Once completely trimmed, season thoroughly with my Mesquite Peppercorn Lager Rub or something similar. Place your brisket into the fridge to rest for 4-12 hours.
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Preheat your smoker for 250F with some added wood chunks or chips for extra smoke flavor.
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Add the brisket on to the smoker fat side down. Mix together the ingredients for the spritz and spray the brisket every 1 hour until it reaches 165F (about 7-8 hours). Once it has hit 165, get ready to wrap in butcher paper.
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Lay out 2x 4ft long pieces of butcher paper that slightly overlap. Place your brisket at one end of the butcher paper. Pull the butcher paper over the brisket and tuck underneath. Fold the sides into the brisket and begin to roll the meat over the butcher paper until it is completely wrapped.
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Place the brisket back onto the smoker fat side up. Cook until the meat hits 202-203F internal (about 7-8 hours). Once it is done, pull the meat off and let rest at room temperature for 1 hour.
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When it is ready to slice, unwrap and discard butcher paper. Slice the brisket down the middle and separate the point from the flat. Slice the flat against the grain by going at the same angle as when you sliced it in half. Rotate the point 90 degrees and then slice in order to go against the grain. When you are done, serve and enjoy with smoked brisket!