This smoked beef brisket recipe is juicy and tender thanks in part to the marinade we're going to use. It's also perfect for your St Patrick's day barbecue because it's marinaded in Guinness, a stout beer brewed in Dublin, Republic Of Ireland. So when March 17th arrives, here's what to cook. Actually you'll have to start on March 16th to allow for the marinade time!
Having said that and at the risk of offending every Irishman, there are other stouts that you could use if you can't find Guinness, look out for Mackeson, an old English milk stout, it's sweeter than Guinness but will work just as well.
Also because I'm an Englishman I have to confess to not knowing what size bottle of Guinness you can buy across the world. The size that I've used is common in Europe and that's 330ml which by my calculations equates to 11¼ ounces – hopefully that gives you enough to work on. Of course, don't worry if you have to buy a larger bottle, you can always drink the leftovers!
Thinking about the leftovers, don't throw away the marinade. Whilst the brisket is cooking we're gonna turn this into a delicious pour over sauce so whether you're serving like I have or making sandwiches, you're always guaranteed a tasty moist mouthful.
To complete this smoked beef brisket recipe you'll need these additional ingredients for the sauce:-
1 tablespoon vinegar
3 teaspoons English mustard
4 teaspoons cornflour to thicken
Mix up all the ingredients for the marinade, make sure sugar is dissolved and put it into a “zip seal” plastic bag. Now add your brisket, seal the bag and refrigerate, turning the bag every 30 mins or so to let the marinade work its magic. I recommend at least half a day for the marinading process but you can leave it longer (I actually left mine 2 nights!).
Set up your smoker for 225°F or 110°C with a water bath and place your brisket over for about three hours. Ultimately you're looking for an internal temperature of about 160 – 170°F (71 - 75°C) so if you have an instant read bbq termometer, now is the time to get it out of the drawer. Better still, have a remote temperature probe in the meat right from the start.
To finish off this Irish smoked beef brisket recipe pour the remains of the marinade into a saucepan and warm through. Mix the mustard powder in the vinegar until you have a paste and then add it to the sauce. Finally you need to thicken to your liking, I found that for this amount of sauce I needed about 4 teaspoons of cornflour to get the consistency I wanted.
Just mix the cornflour in a little water and then pour into the simmering sauce a bit at a time whilst stirring the sauce and stop when you reach your desired consistency.