Brisket rewards patience, a steady smoker temperature and a good rest before slicing. Once the bark is formed, a little non-alcoholic amber ale can be added to a foil wrap to flavour the juices. This method is best approached as a way of adding character to the finished meat rather than a substitute for proper low-and-slow cooking.
Serves / makes: 6–8 portions
Preparation: 20 minutes
Cooking: Approximately 7–12 hours, plus resting
Recommended NA beer: NA amber ale or lager
Ingredients
- 2.5kg beef brisket
- 20g fine sea salt
- 15g coarsely ground black pepper
- 5g garlic powder
- 120ml non-alcoholic amber ale
- 80ml beef stock
- 15ml Worcestershire sauce (optional)
Method
- Trim away excessive hard fat from the brisket, leaving a reasonably even layer where appropriate.
- Combine salt, pepper and garlic powder and season the meat all over.
- Preheat the smoker to approximately 115–125°C and place the brisket inside.
- Cook until a firm dark bark has developed and the internal temperature is around 70–75°C. This may take 5–7 hours.
- Mix the amber ale with the beef stock and optional Worcestershire sauce.
- Transfer the brisket to a sheet of heavy-duty foil with the edges turned upwards. Pour the beer mixture around the meat rather than across the bark.
- Seal the foil tightly and return the brisket to the smoker.
- Continue cooking until the meat is very tender when probed, often around 93–96°C internally.
- Rest while wrapped for at least an hour, keeping it at a safe temperature, then slice across the grain and serve with the collected juices.
Why Use This NA Beer?
A malt-forward amber ale complements beef and can add a subtle sweetness to the cooking juices. Lager is a milder alternative if you want the smoke and pepper to lead.
Tips and Variations
Brisket is done when it feels tender, not at one exact temperature. A foil wrap softens the bark compared with unwrapped smoking, so choose that trade-off knowingly.
