Smoked Beef Brisket with Guinness Mop

10-12 lb. beef brisket
10-12 cloves garlic, peeled
Spice Rub:
1 tablesp. fresh ground coriander
3 tablesp. kosher salt
1 tablesp. fresh ground black pepper
1-1/2 tablesp. fresh ground cumin
1/2 tablesp. fresh ground white pepper
1 tablesp. paprika
1 tablesp. cayenne
1 tablesp. dried thyme
1 tablesp. dried oregano
Guinness Mop:
2 cans (20 oz. each) Guinness Pub Draught
2 cups apple juice
2 tablesp. tomato paste

3 tablesp. Worcestershire sauce
1/4 cup apple cider vinegar
2 tablesp. hot sauce
Salt & fresh ground black pepper

Soak mesquite wood chips in water. Heat smoker to 225 degrees F & add wood to fill the chamber of the smoker with smoke. MIx all mop ingredients in a large pitcher till smooth. Puncture the brisket with a knife & insert the whole garlic cloves into the meat equally accross. Combine spice rub ingredients & coat the brisket liberally with the mixture. Remove brisket to smoker & close lid. Keep the smoker temperature at about 220 degrees & keep add enough wood to fill the chamber with smoke. Meanwhile keep mop the brisket with the basting mixture over the following 24 hrs. Serve Smoked Beef Brisket with Guinness Mop.

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