Beer Bathed-Brisket

Beer Bathed-Brisket
Muchelle (MMom)

For the rub:
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1 tsp onion powder
1 tsp salt
1/4 tsp cayenne pepper
1 beef brisket, 3-4 pounds, trimmed of excess fat
Olive oil

For the sauce:
1 tbsp unsalted butter
1 tbsp olive oil
1 med yellow onion
1 tbsp garlic, chopped
1/2 C ketchup
1 C beef broth
2 C Guiness Stout
3T balsamic vinegar
6-8 hamburger buns

Combine rub ingredients in a small bowl. Press the rub into brisket, cover in plastic wrap and refrigerate 2-4 hours.

Allow the brisket to stand at room temp for about 20-30 minutes before grilling. Generously brush brisket with olive oil. Sear over direct heat until well browned, about 6 minutes, turning halfway through. Transfer to pan.

In a medium saucepan, melt butter with olive oil over medium heat. Add onion and garlic cook for 6-8 minutes. Add the ketchup and broth, whisk and bring to simmer. Add Guiness and vinegar. Return to simmer, then pour liquid over brisket so it comes to 1/2 to 2/3 the way up the brisket. Cover with foil and grill over indirect low heat until fork tender, 3-4 hours. Turn brisket twice during cooking time. Note from OP: after searing on grill, DH moved the brisket and sauce into the oven. 300 degrees for 4 hours.