Colorado

Rocky Mountain BBQ Brisket

Colorado's craft beer culture meets BBQ tradition in this Rocky Mountain brisket. The high altitude presents unique challenges for smoking, but the reward is incredible beef basted with local craft beer for a distinctly Colorado flavor. This is mountain BBQ at its finest.

12-14 hours Serves 12-15 225-250°F smoking Craft Beer

Equipment Needed

  • Offset smoker or kamado grill
  • Oak or cherry wood chunks
  • Meat thermometer (dual probe preferred)
  • Spray bottle or mop
  • Butcher paper (pink)
  • Cooler for resting

Instructions

  1. 1

    Trim the Brisket

    Trim the fat cap to about 1/4 inch thickness. Remove any hard fat and silver skin from the meat side. Square off the edges for even cooking. A well-trimmed brisket cooks more evenly and develops better bark.

  2. 2

    Apply the Rub

    Combine pepper, salt, garlic powder, onion powder, paprika, and cayenne. Coat brisket with olive oil, then apply rub generously on all sides. For best results, season the night before and refrigerate uncovered.

  3. 3

    Make the Beer Mop

    Combine craft beer, vinegar, Worcestershire, melted butter, hot sauce, and garlic in a saucepan. Warm gently to combine flavors. Transfer to a spray bottle or keep warm for mopping. The beer adds Colorado character.

  4. 4

    Prepare the Smoker

    Set up smoker for 225-250°F. At high altitude, you may need to run slightly hotter (10-15 degrees) to compensate for lower air pressure. Use oak or cherry wood for clean smoke.

  5. 5

    Smoke the Brisket

    Place brisket fat-side up on the smoker. Smoke for 5-6 hours, maintaining temperature and adding wood as needed. After 3 hours, begin spritzing with beer mop every 45 minutes.

  6. 6

    The Stall

    Around 150-170°F internal temp, the brisket will stall as moisture evaporates. Be patient - this can last 2-4 hours. Continue mopping to keep the surface moist and build bark.

  7. 7

    Wrap if Desired

    When bark is set and dark mahogany (around 165°F), you can wrap in butcher paper to push through the stall faster. Add a splash of beer mop before wrapping. Continue cooking until 195-205°F.

  8. 8

    Test for Doneness

    Temperature is a guide, but feel is key. The brisket is done when a probe slides into the meat like butter, typically around 200-203°F in the thickest part of the flat.

  9. 9

    Rest and Slice

    Rest brisket in a cooler wrapped in towels for 1-2 hours minimum. Separate the point from the flat, then slice the flat against the grain. Slice the point for burnt ends or chop for sandwiches.

  10. 10

    Serve Colorado Style

    Serve sliced brisket with white bread, pickles, and onion. The meat should be juicy and tender with a pronounced smoke ring. Offer BBQ sauce on the side, though great brisket needs none.

Tips & Variations

  • High Altitude Adjustments: At elevations above 5,000 feet, meat dries out faster and may cook differently. Keep the smoker humid and mop more frequently.
  • Beer Selection: Colorado amber ales or brown ales work best - they add maltiness without overwhelming bitterness. Avoid IPAs for the mop.
  • The Finger Test: When probing the brisket, it should feel like poking room-temperature butter. If there's resistance, keep cooking.
  • Don't Skip the Rest: The rest period is when collagen continues to break down and juices redistribute. At least 1 hour is essential, 2 is better.
  • Save the Drippings: The rendered beef fat mixed with beer mop makes an incredible au jus for dipping or drizzling over sliced brisket.
  • Burnt Ends: Cube the point, toss with BBQ sauce, and smoke for another hour for Colorado-style burnt ends.