Long, slow cooking is critical for making tough cuts tender, but you don’t need smoke or fire for this crowd-pleasing brisket. A zesty rub, beer-spiked braising liquid, low oven, and some patience are all it takes to develop the flavorful bark and velvety fork-tenderness. A robust, full-bodied stout or porter with rich chocolate or coffee notes complements the rich beefiness of the brisket. I used Judge Roy Bean Coffee Stout from Alabama’s Fairhope Brewing Company, but Good People’s Coffee Oatmeal Stout or Samuel Smith’s Chocolate Stout are other good bets. As a rule of thumb, cook with something you’d actually enjoy drinking.
Like all braised meats, this dish is best cooked at least a day or two before you plan to serve it to allow the flavors to really meld. After the brisket and braising liquid rest in the fridge, be sure to reheat the skimmed liquid to use as a mouthwatering mop for the warmed brisket at serving time. This make-ahead recipe is ideal for weekends at the lake, beach, or in the mountains, or when you have a crowd to feed at home any time of year. Let the brisket star in breakfast tacos, pile it high on buns for sandwiches, or serve it alongside steamed or roasted seasonal vegetables, drizzled with more of the tasty braising liquid, to make it a meal.
