Ingredients Jump to Instructions ↓

  1. 1/2 cup ancho chili powder

  2. 2 tablespoons paprika

  3. 1 tablespoon ground cumin

  4. 1 tablespoon dry mustard

  5. 1 tablespoon kosher salt

  6. 2 teaspoons cayenne

  7. 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds Dark Beer Mop, recipe follows

  8. 1 large red onion

  9. 4 cloves garlic

  10. 2 serrano chiles, chopped

  11. 4 bottles of dark beer

  12. 1/4 cup dark brown sugar

  13. 2 bay leaves Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours. Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side up and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes. Dark Beer Mop: Place all ingredients in a medium saucepan , season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.


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