Smoked Beef Brisket with Guinness Mop

• 10 to 12 lb. beef brisket
• 10 to 12 cloves garlic, peeled
• 3 tbsp. kosher salt
• 1 tbsp. fresh ground coriander
• 1-1/2 tbsp. fresh ground cumin
• 1 tbsp. fresh ground black pepper
• 1/2 tbsp. fresh ground white pepper
• 1 tbsp. cayenne
• 1 tbsp. paprika
• 1 tbsp. dried oregano
• 1 tbsp. dried thyme
• 2 cans (1-1/4 lb. each) Guinness Pub Draught
• 2 cups apple juice
• 2 tbsp. tomato paste
• 1/4 cup apple cider vinegar
• 3 tbsp. Worcestershire sauce
• 2 tbsp. hot sauce
• Salt and fresh ground black pepper

1. Soak mesquite wood chips in water.
2. Heat smoker to 225F and add just enough wood to fill the chamber of the smoker with smoke.
3. In a large pitcher, combine all mop ingredients until smooth; set aside.
4. With a thin knife puncture the brisket and insert the whole garlic cloves into the meat equally accross.
5. Mix together spice rub ingredients and coat the brisket liberally with the mixture.
6. Place brisket in smoker and close lid.
7. Maintain a temperature between 200 and 225F and continually add enough wood to keep the chamber just filled with smoke.
8. Meanwhile continually mop the brisket with the basting mixture over the next 24 hours.
9. Flip the brisket once during cooking.
10. Remove and slice to serve with Cryin' Ryan's BBQ Sauce.

beef brisket, garlic, kosher salt, fresh ground coriander, fresh ground cumin, fresh ground black pepper, fresh ground white pepper, cayenne, paprika, oregano, thyme, draught, apple juice, tomato paste, apple cider vinegar, worcestershire sauce, hot sauce, salt

Taken from www.foodgeeks.com/recipes/18563 (may not work)