Description

Meet the brisket that will make you a backyard legend. This Smoked Brisket with Beer Baste and Bold Spice Rub isn’t just a recipe—it’s an experience. Low and slow, kissed by hickory smoke, and basted with a buttery beer blend, this brisket transforms into juicy, tender perfection wrapped in a dark, flavor-packed bark. Whether you’re smoking for a crowd or just for the love of barbecue, this dish brings that true pitmaster energy home. Fire up the smoker, grab a cold drink, and get ready for the kind of meal people talk about for years.

Ingredients

Scale

For the Brisket & Baste:

1 whole brisket (12–15 lbs), trimmed, fat cap intact
2 cups light beer (lager or pilsner)
½ cup apple cider vinegar
½ cup beef stock
10 tbsp melted unsalted butter

Bold Spice Rub:

4 tbsp each: garlic powder, onion powder, paprika, chili powder, kosher salt, black pepper
2 tbsp brown sugar
(Optional) 2 tsp ground cumin & 1 tsp cayenne for extra depth and heat

Instructions

Prep the Brisket: Pat dry and trim excess fat, leaving about ¼-inch on the cap. Rub generously with the spice mix on all sides. Let rest at room temp for 30–45 minutes.
Preheat Smoker: Heat to 225°F (107°C). Use hickory or oak for classic flavor.
Smoke It Low & Slow: Place brisket fat-side up on the grates. Mix beer, vinegar, stock, and butter for the baste. Mop or spritz the brisket every 60–90 minutes.
Wrap & Continue Cooking: At 165°F (74°C) internal temp and when the bark looks dark and set, wrap in butcher paper or foil. Return to smoker until it reaches 203°F (95°C) and feels like butter when probed.
Rest & Slice: Let the wrapped brisket rest for at least 1 hour in a cooler or warm spot. Slice against the grain for melt-in-your-mouth tenderness.

Notes

Don’t rush the rest—it’s the secret to juicy slices.
For a bolder bark, use smoked paprika and coarse black pepper.
Want a twist? Try a Korean BBQ baste with pear juice and soy sauce or an espresso-ancho rub for rich, smoky complexity.

Nutrition

Calories: 450Cal Per Serving
Fat: 30g
Carbohydrates: 4g
Protein: 40g