Hop Rubbed Beef Brisket (with India Red Ale-Brunhilde)
Hop Rubbed Beef Brisket (with India Red Ale-Brunhilde)
Ingredients
1 each beef brisket, silver skin removed, trimmed fat to about ¼-inch thick (approx. 8–12 lbs./4–5 kg)
Hop rub:
2 oz. (57 g) salt
1 oz. (28 g) brown sugar
1⁄2 oz. (14 g) ground cumin
1⁄2 oz. (14 g) smoked chili powder
3⁄4 oz. (21 g) freshly ground black peppercorns
1⁄4 oz.(7 g) cayenne
2 oz. (57 g) smoked paprika
1⁄4 oz. (7 g) granulated garlic
1⁄4 oz. (7 g) Simcoe® hops (crushed pellets)
Zip sauce:
32 oz. (0.9 kg) Heinz ketchup
1 cup balsamic vinegar
1.5 cups brown sugar
1 Tb. crushed red chili flakes
1⁄2 cup Jack Daniels
1⁄4 oz. (7 g) Amarillo® hops (crushed pellets)
Step by step
1. Combine the ingredients for the hop rub and either use a mortar and pestle to combine, or pulse the mixture in a food processor until it is well combined.
2. Combine the ingredients for the zip sauce in a separate container and reserve.
3. Rub the brisket evenly with the hop rub, wrap it with plastic wrap, and place it in a refrigerator for 24–48 hours (longer = stronger flavor).
4. Using indirect heat, barbecue the brisket with the fat side up between 300–350 °F (150–175 °C) until the internal temperature is around 200 °F (~90 °C).
5. Once you hit your internal temperature, wrap the brisket completely in aluminum foil, coat it with the Zip Sauce, and place it in a 275 °F (135 °C) oven for two to three hours until the brisket is quite tender. Slice the meat against the grain and serve with hop BBQ sauce drippings.
Written by Mark Molinaro
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Brunhilde India Red Ale.