How can you not love the combo of smoked beef fat and garlic? In this recipe I utilize fermented black garlic. Traditionally a Korean specialty, you should be able to find it at most Asian grocers, but fresh garlic or garlic powder can be substituted.
Whenever I'm pairing with slow cooked BBQ, I look to wines that display ripe fruit notes, medium tannin and even some perceived sweetness. This always seems to work well with the spices from the rub and that sweet smokiness from the cook.
1 beef brisket, 12-15lbs trimmed
½ cup salt
½ cup sugar (white or brown)
¼ cup instant coffee
¼ cup black pepper
¼ cup chili powder
4 tbsp. black garlic paste (alternately, if you cannot find black garlic, substitute 2 tbsp. of garlic powder)
½ cup water
½ cup soy sauce
½ cup red wine
½ cup brown sugar
¼ cup apple cider vinegar
Mix together salt, sugar, pepper and spices. Rub the brisket and allow to rest overnight in the refrigerator.
In a medium pot mix together water, soy sauce, wine, sugar and vinegar. Place over high heat and bring to a simmer to dissolve the sugar. Allow to cool and then transfer to a spray bottle.
Preheat your smoker or grill to 400 degrees F.
Grill the brisket for 45-60 minutes minutes, flipping frequently to lightly char the outside.
Place the brisket fat side up; lower your smoker temperature to 195 degrees Fahrenheit, and cook for 12 hours – 16 hours.
Be sure to spray the brisket with red wine mixture every 60-90 minutes.
After 8 hours, spray the brisket one final time, wrap in butcher paper and continue smoking until finished.
Remove the brisket from your smoker. Rest for at least 30 minutes before carving.