Serves: 10–12
Porter Brine
1 gal (128 fl oz/3.8 l) water
¾ cup salt
½ cup sugar
3 tsp pink curing salt
1 yellow onion
6–8 cloves garlic
1 Tbs coriander
1 Tbs chicory coffee
4 bay leaves
1 Tbs black pepper
2 qt (64 fl oz/1.9 l) porter
½ gal ( 64 fl oz/ 1.9 l) ice
1 brisket (8–10 lb), trimmed
Combine the water, sugar, and salt in a nonreactive pot. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add the remaining ingredients except the beer, ice, and brisket. Let steep for 30 minutes. Stir in the beer and ice and cool the brine to 45°F (7°C) or lower.
Add the brisket and brine refrigerated for 24 hours. Strain off the brine and reserve half to reduce for the sauce.
Mark the brisket on the grill, then cover it with parchment and foil and roast with the fat cap side up at 240°F (116°C) for 10–12 hours.
Remove from the oven. Let the brisket rest and cool completely. Bring the reserved brine to a boil, reduce heat and simmer until reduced by half. Mix the reduction with juices from the roast. Slice the brisket and serve.
Cinnamon Truffle Squash Puree
2 acorn squash
1 Tbs butter
¼ tsp ground cinnamon
¼ tsp white truffle oil
Salt and pepper to taste
½ cup (4 fl oz/118 ml) heavy cream
Cut each squash in half and scoop out the seeds. Butter the inside of the squash and roast at 400°F (204°C) for about 30 minutes. Remove from the oven and let the squash cool slightly. Scoop out the flesh and discard the skin. Puree the squash in a food processer with the remaining ingredients until smooth.
Spoon squash puree into a serving bowl and serve alongside the brisket.
Beer suggestions: We suggest cooking and pairing with classic and timeless porters from Anchor, Deschutes, Founders, or your favorite local brewery.