Beer-Bathed Brisket

(from saymyname’s recipe box)

Source: Weber's Big Book of Grilling

Serves 6 people

Categories: Beef, Grill, Main Dish


  • 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


  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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