Beer, Brisket, Baseball
Five pounds of grass-fed brisket is slow-roasted for hours and then basted with homemade Guinness BBQ sauce. It's then Grilled to perfection, sliced and served on an open-faced bun.
Ingredients Serves 8
pounds beef brisket
cup chili powder
tablespoons smoked paprika
tablespoon ground cumin
tablespoon dry mustard
teaspoon onion powder
teaspoon granulated garlic powder
kosher salt and ground black peppercorn, to taste
Guinness BBQ Sauce (linked above)
Pre-Heat oven to 225°F.
Pat dry with paper towel and coat liberally on all sides with dry spice rub.
Double-wrap TIGHTLY with foil.
Place covered brisket, fat-side up in baking pan, then place into oven.
Cook for about 3 hours and 15 minutes
During roasting, make "Guinness BBQ Sauce," linked above.
Pull brisket from oven, unwrap, and brush generously with BBQ sauce.
Pre-heat grill to hot.
Place brisket on center-most grates.
Grill 5 minutes per side or until nice exterior crust forms on brisket.
Pull from grill and place on cutting board.
Brush again with BBQ sauce and tent with foil for 5 minutes.
Remove foil and cut brisket in 1/8-1/4" slices, against the grain.
Serve on fresh bun, add sliced brisket, and additional BBQ sauce (to taste) with scoop of slaw.
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