Categories: Beef, Grill, Main Dish

Ingredients

• Rub:
• 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
• Meat:
• 3 lbs beef brisket
• extra virgin olive oil
• Sauce:
• 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
• Other Ingredients:
• 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 13×9 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.

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