Hop Rubbed Beef Brisket (with India Red Ale-Brunhilde)

Hop Rubbed Beef Brisket (with India Red Ale-Brunhilde)

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.

Issue: July-August 2015

Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Brunhilde India Red Ale.