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Sixpoint Bar B Que Brisket


-4 Lbs beef brisket

-2 Tbsp liquid smoke

-4 oz Sixpoint Righteous Rye

   Spice Rub

-2 Tbsp kosher salt

-1 Tbsp black pepper

-1 Tbsp garlic powder

-1 Tbsp onion powder

-1 Tbsp paprika

-1 tsp cayenne pepper



-Marinate brisket overnight in 2 Tbsp liquid smoke in the refrigerator.

-Preheat oven to 260 degrees

-Combine salt, pepper and spices in a small bowl and set aside.

-Lay meat fat side up on a cutting board. Using a needle, inject meat with Sixpoint Righteous Rye. It may sound daunting, but it's very easy.

-Place beer injected brisket in a roasting pan. Take spice rub and pat it all over the fatty side of the brisket. Turn the brisket over and coat the other side with the spice rub.

-Turn brisket over again so it's fat side up. Cook Brisket uncovered for 8 to 10 hours in 260 degree oven.

-Slice and serve!

-Store in the refrigerator and save for up to a week!

Tags: brisket, sixpoint, sixpoint craft brewery, sixpoint righteous rye, bar b que brisket


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