Stout Braised Brisket

[dragnlaw]

@Katie H found this recipe using Stout Beer and was wondering if someone would think to make it along side the Irish Chocolate Stout Cake. LOL - they just seem like they want to go hand in hand.
Stout Braised Brisket found this at a site I haven't been to before ... looks like some interesting recipes.

 

[pictonguy]

The recipe ingredients from a quick glance basically tells me they've done this before and it sounds like a good approach, especially the addition of the coffee, I do that all the time for rubs. I like their method for cooking as well, imo, this is definitely a keeper. And what is this Irish stout chocolate cake you speak of?

 

[dragnlaw]

Last St Paddy's day Katie H posted a link to a cake she makes. I made a sad looking version of it LOL - but needless to say, it is positively delicious! But... it only uses 1 cup of stout. My son, although a drink he quite likes, couldn't have it for some reason, (forget why) and I'm not partial especially with bubbles (AcidR). I've always been looking for a way to use the rest of beverage!
here's her recipe hope you try it!

 

[pictonguy]

Thanks for the link.

 

[caseydog]

I do like braising with a stout, but as a Texan, I'm struggling with the concept of braising brisket.

I like to braise short ribs. Yum!

CD

 

[1MoreFord]

There's a recipe, that a BBQ guy named Larry Wolfe created and popularized, called Pepper Stout Beef that's a bit similar. Smoke a chuck roast a while for flavor and then put it in a pan with peppers, veggies, and stout. Continue cooking(braising) til tender done and shred the roast. It is most often used to make sandwiches on nice crusty buns.

 

[caseydog]

There's a recipe, that a BBQ guy named Larry Wolfe created and popularized, called Pepper Stout Beef that's a bit similar. Smoke a chuck roast a while for flavor and then put it in a pan with peppers, veggies, and stout. Continue cooking(braising) til tender done and shred the roast. It is most often used to make sandwiches on nice crusty buns.

I smoked a "chuckie" once, but didn't do it right. It was dry and tough. I've never smoked and braised anything. That sounds like a Southern version of an Italian beef sandwich... sort of.

CD

 

[pictonguy]

CD I've been smoking and braising pork shoulder for years and I'm surprised you've never tried it.

 

[caseydog]

CD I've been smoking and braising pork shoulder for years and I'm surprised you've never tried it.

I've smoked pork shoulder, and I've braised it, but I have never done both on one cook.

CD

 

[pictonguy]

I've smoked pork shoulder, and I've braised it, but I have never done both on one cook.

CD

I do that expressly for pulled pork. I smoke long enough for the smoke to be evident but the interior is still raw, then I usually braise with beer, cider vinegar, spices, garlic etc and generally most of the braising liquid gets absorbed after I pull it and it's always been recognized as a pretty good product. I do admit that most pulled pork up here in Canada has not been smoked and actually a good pulled pork sandwich is pretty elusive generally speaking.

 

[1MoreFord]

.................................. That sounds like a Southern version of an Italian beef sandwich... sort of.

CD

My thoughts too. Could also morph it into a smoked Mississippi Pot Roast type dish.

 

[caseydog]

I do that expressly for pulled pork. I smoke long enough for the smoke to be evident but the interior is still raw, then I usually braise with beer, cider vinegar, spices, garlic etc and generally most of the braising liquid gets absorbed after I pull it and it's always been recognized as a pretty good product. I do admit that most pulled pork up here in Canada has not been smoked and actually a good pulled pork sandwich is pretty elusive generally speaking.

To be honest, most BBQ nerds like me know that when you smoke a big pork butt/shoulder, the smoke only penetrates about 1/2 inch into the meat. That's why the bark is so important. You have to mix that into the pulled pork in order to get any smoke flavor into the pulled meat.

Smoking then braising is interesting because you can get that smoked bark, and then the flavors of the braising liquid... combined. I plan to try it when I find a good deal on a pork butt/shoulder.

CD

 

[dragnlaw]

If you read the recipe author's blurb, you'll understand where the combo came from.

 

[taxlady]

I have saved that chocolate stout cake recipe to CMT. I have all the ingredients other than the stout. Guess who will be adding stout to her shopping list in a minute.

 

[pictonguy]

To be honest, most BBQ nerds like me know that when you smoke a big pork butt/shoulder, the smoke only penetrates about 1/2 inch into the meat. That's why the bark is so important. You have to mix that into the pulled pork in order to get any smoke flavor into the pulled meat.

Smoking then braising is interesting because you can get that smoked bark, and then the flavors of the braising liquid... combined. I plan to try it when I find a good deal on a pork butt/shoulder.

CD

That's exactly right and the smokey bark adds a dimension to pulled pork that I personally really like and why I do. And your right which was something I had to make adjustments for at the beginning which was to ensure there was enough bark and flavor happening. Let us know how it goes when you give it a go.

Smoking really is a game changer, it adds complexity and flavor that you can't get from braising alone. I would suggest a darker beer, and a dry cider and depending on what your preferences are for spices you can really create a unique flavor and come to think of it, you could smoke some poblano's with the shoulder to add to the smoke flavor, smoked paprika is something I always use and always add little cumin but my point is it's endless to adjust the end game.

Oh, and I find that sugar really needs to be part of the brining, it balances the acidities and helps keep everything in line, which is a very Asian thing and works really well for pulled pork as well. I normally add brown sugar to the brine and just have a taste before you add and commit, too much is nota good thing.

 

[caseydog]

Oh, and I find that sugar really needs to be part of the brining, it balances the acidities and helps keep everything in line, which is a very Asian thing and works really well for pulled pork as well. I normally add brown sugar to the brine and just have a taste before you add and commit, too much is nota good thing.

I don't generally brine dark meat pork, like butt/shoulder. I do wet brine white meat pork, like loin/tenderloin, and always use both salt and sugar. Fresh herbs, too, although they don't add as much flavor as one might expect. But, I grow them, so it doesn't cost me anything to use them.

If I were to brine a butt/shoulder, I'd probably use brown sugar. I use it in most of my rubs. You have to be careful with sugars and BBQ. Too much and your bark can become burnt. It's a balancing act.

CD

 

[pictonguy]

Yeah we smoke a pork belly for bacon every 2 weeks or so and brown sugar is in my rub and it is a balancing act for sure.