Where There's Smoke--There's Beef Brisket, Beer and Brussels Sprouts

First beef brisket on the new smoker.

There's BEEF...

Firing up our new Char-Broil Digital Electric Vertical Smoker* with a beef brisket.

We lightly rubbed the brisket with stone ground mustard then added salt and pepper. Remember, the key to a tasty smoked brisket--never over rub it. You don't want to lose the natural flavors of your brisket.

We smoked the brisket with a mix of hickory and mesquite chips for 6 hours @ 225 degrees. After it was done smoking, we let it rest for one hour then sliced it down for smoked BBQ brisket sandwiches.

Guinness* Sprouts with bacon and garlic 

There's BEER & BRUSSELS...

Roasted brussels sprouts in Guinness*, with garlic and bacon...what's not to love? Beer, garlic and bacon make anything taste better and what's not to love when you pair these items with sprouts--even the kids will eat them!

* We were not compensated by Char-Broil or Guinness for this post.