YIELD: 1 brisket
For the brisket:
1 brisket (5-7 lbs., point on)
3 cans Redd’s Apple Ale
1 Tbsp. brown sugar
1 Tbsp. paprika
1 Tbsp. ancho chile powder
1 Tbsp. black pepper
1 Tbsp. kosher salt
1 tsp. cumin
1 tsp. garlic powder
For the sauce:
1 cup ketchup
½ cup Dijon mustard
1 can Redd’s Apple Ale
2 cups apple cider vinegar
¼ cup brown sugar
2 Tbsps. black pepper
1 Tbsp. chili powder
1 Tbsp. red chile flakes
1 Tbsp. Worcestershire sauce
1 Tbsp. molasses
1. For the brisket: Combine all dry ingredients (for the brisket) and set aside. Place brisket in a roasting pan with 24 oz. of beer and let soak overnight. Dry the brisket and rub completely with the spice mixture.
2. Place brisket in smoker for 10-12 hours at a temperature of 210°F, slice the brisket and serve with sauce.
3. For the sauce: Combine all sauce ingredients and simmer on low heat until slightly thickened.
Recipe: Heath Barbato, Lambeau Field
