Beer Braised Brisket

[jmax]

What type of beer should I use? The recipe says no dark beers. Also, the recipe called for a 4 pound brisket and to cook it for 3 - 4 hours. I could only get a 2 pound brisket - does that mean I should cook it for half the time?

[joedawg80]

I dont' think your recipe is correct. You cannot cook a brisket three or four hours and the brisket be tender. You need to cook it or smoke it eight to 10 hours for that size. I use a Smokin Tex smoker for brisket of four to five pounds and smoke it 12 hours at 200 degrees.

[Biggie]

8-10 hours would be correct for smoking - but he's BRAISING the brisket, and 3-4 hours seems reasonable for that cooking method. Even with only a 2lb cut of meat, 3-4 hours shouldn't dry it out.

[tlegray]

I marinade my brisket in whatever beer I might have at the moment and also consider whatever beer I might be serving. I don't think there are any hard fast rules. Some I know marinade in cola.

I also cook my brisket 1 hour per pound and then add 1 extra hour.

[pdxGK]

Actually, I did a Braised Brisket with Beer recipe recently (from "Master Chefs Cook Kosher"), and it called for dark beer. Alas, I substituted round for the brisket; quite good.

[Sarah]

I asked this question about two weeks ago in Beer vs. Ale and got some really good answers. Sorry I don't know how to link (yet). Also, I think the brisket needs to be cooked 2-3 hours. Test at 2 hrs to see how it's going.

[debit]

Try some hard cider. Makes yummy braising liquid.

[KitchenAid]

My mom always used michelob.

[mnosyne]

I definitely wouldn't use an american 'standard' beer--they're too sweet!

[therealbigtasty]

Sure, go for it! One shouldn't be afraid to experiment.

I actually like a dark beer when I make beef/beer combos, weird.

[jmax]

I have some Heinekens at home - could I use that?