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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Weber’s Big Book of Grilling Ingredients:
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 |
Directions:
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 1/2 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.
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