1 6-pound beef brisket
15 whole peeled garlic cloves, Global Farms®
2 tablespoons Montreal steak seasoning, McCormick® Grill Mates®
2 teaspoons gumbo filé, Zatarain’s®
1 packet (1.31-ounce) sloppy joe mix, McCormick®
2 bottles (12 ounces each) stout, Guinness®
1 cup or more apple cider, TreeTop®
2 sweet onions, sliced
2 cups barbecue sauce, KC Masterpiece®
Soak 1 cup hickory or oak wood chips in water for at least 1 hour; drain. Set up grill for indirect cooking over medium heat (no direct heat source under brisket; see page 15).
Cut small slits all over brisket and insert garlic cloves. In a small bowl, combine steak seasoning, gumbo filé, and sloppy joe mix. Rub seasoning mixture into brisket and place in foil baking pan. Pour stout over top. Add enough apple cider to cover brisket halfway. Top with onions. Cover with heavy-duty aluminum foil.
Place on hot grill over drip pan. Cover grill and cook for 2 1⁄2 hours. If using charcoal, add 10 briquettes to each pile of coals every hour.
Remove brisket and foil pan from grill. Add wood chips to smoke box if using gas grill or place chips onto hot coals if using charcoal. Remove brisket from braising liquid and place directly on grill grate over drip pan. Reserve onions and braising liquid.
To make mop sauce, combine 2 cups of the braising liquid with the barbecue sauce. Baste brisket thoroughly with mop sauce. Cover grill. Cook for 1 hour more, turning and basting brisket with sauce every 20 minutes. Transfer brisket to cutting board and let stand for 10 minutes. Thinly slice beef against the grain. Serve with sweet onions and mop sauce on the side.