Beer-bathed Brisket

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 3 lbs beef brisket
• extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, minced
• 1 tablespoon minced garlic
• 1 teaspoon caraway seed
• 1/2 cup ketchup
• 1 cup beef broth
• 2 cups guinness stout, extra-stout
• 3 tablespoons balsamic vinegar
• kosher salt
• fresh ground black pepper
• 6 hamburger buns

Recipe

• 1 make the rub: in a bowl, combine all the rub ingredients.
• 2 press the rub into the brisket; cover with plastic wrap and refrigerate 2-4 hours.
• 3 let brisket stand at room temperature for 20-30 minutes before grilling.
• 4 generously brush or spray the brisket with olive oil.
• 5 sear over direct high heat until well browned, about 6 minutes, turning once halfway through searing time.
• 6 transfer to a 13x9 inch heavy aluminum pan.
• 7 make the sauce: in a saucepan over medium heat, melt the butter with the olive oil.
• 8 add in the onion, garlic, and caraway seeds; cook/stir for 5-6 minutes.
• 9 add in the ketchup and broth; whisk and bring to a simmer.
• 10 add in the extra stout and balsamic vinegar; return to a simmer, then pour liquid over the brisket so it comes ½ to 2/3 of the way up the sides; don’t overfill the pan.
• 11 cover with foil and grill over indirect low heat until fork tender, 3-4 hours, turning twice during grilling time.
• 12 remove the brisket from the grill; cut across the grain into thin, diagonal slices.
• 13 season the sauce with salt and pepper.
• 14 serve meat warm on a bun with the sauce.