Beer-Bathed Brisket

Beer-Bathed Brisket



  • 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 ground cayenne pepper 
  • 1 beef brisket, about 3 pounds
  • 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 (1 pint) extra stout beer, such as Guinness®
  • 3 tablespoons balsamic vinegar 
  • Kosher salt
  • Freshly gound black pepper 
  • 6 hamburger buns, split


  1. In a small bowl combine the rub ingredients.
  2. Press the rub into the brisket, cover with plastic wrap, and refrigerate for 2 to 4 hours.
  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Allow the brisket to stand at room temperature for 15 to 30 minutes before grilling. Generously brush or spray the brisket with olive oil. Sear over direct high heat, with the lid closed as much as possible, until well browned, about 6 minutes, turning once. Transfer to a braising pan, such as a 13-by-9-inch heavy-gauge aluminum pan.
  5. Decrease the temperature of the grill to low heat (250° to 350°F). In a medium saucepan over medium heat, melt the butter with the olive oil. Add the onion, garlic, and caraway seed and cook for 5 to 6 minutes, stirring occasionally. Add the ketchup and broth, whisk, and bring to a simmer. Add the beer and balsamic vinegar. Return to a simmer, then pour the liquid over the brisket so it comes one-half to two-thirds of the way up the sides; don't overfill the pan. Cover with foil and grill over indirect low heat, with the lid closed, until fork tender, 3 to 4 hours, turning twice.
  6. Remove the brisket from the grill. Cut across the grain into thin, diagonal slices. Season the sauce with salt and pepper. Serve the meat warm on a bun with the sauce.

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  • Cameron Mitchell