Smoked Brisket Pie with Pale Ale

Indulge in the rich and smoky flavors of this brisket pie infused with the depth of pale ale. Perfect for a comforting meal with a touch of sophistication.

Ingredients:

• 4 lbs brisket, trimmed and seasoned
• 1 cup pale ale
• 1 cup beef broth
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup frozen peas
• 1/4 cup all-purpose flour
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 2 pie crusts, store-bought or homemade

Instructions:

Set the smokers temperature to 225F 107C

After the brisket has been seasoned, place it in the smoker and cook it for four hours, or until the internal temperature reaches 160F 71C

Saut the onion and garlic in a skillet until they become transparent

Cook the potatoes, peas, and carrots until they are just beginning to soften

After tossing the veggies with flour, cook for two minutes

Stir in tomato paste, beef broth, thyme, rosemary, salt, and pepper

Simmer for thickened consistency

Add the shredded smoked brisket to the vegetable mixture

Use one pie crust to line a pie dish

Fill the crust with the brisket filling

Top with the second pie crust, seal the edges, and cut slits to allow air to escape

Preheat the oven to 375 degrees Fahrenheit 190 degrees Celsius and bake for 30 to 35 minutes, or until the crust is golden brown

Let the pie cool for a full ten minutes before cutting