recipe
Beer, Brisket, Baseball
5.0

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
5
pounds beef brisket
1/2
cup chili powder
2
tablespoons smoked paprika
1
tablespoon ground cumin
1
tablespoon dry mustard
1
teaspoon oregano
1/2
teaspoon onion powder
1/2
teaspoon granulated garlic powder
 
kosher salt and ground black peppercorn, to taste
 
Guinness BBQ Sauce (linked above)
Directions
1
Pre-Heat oven to 225°F.
2
Rinse brisket.
3
Pat dry with paper towel and coat liberally on all sides with dry spice rub.
4
Double-wrap TIGHTLY with foil.
5
Place covered brisket, fat-side up in baking pan, then place into oven.
6
Cook for about 3 hours and 15 minutes
7
During roasting, make "Guinness BBQ Sauce," linked above.
8
Pull brisket from oven, unwrap, and brush generously with BBQ sauce.
9
Pre-heat grill to hot.
10
Place brisket on center-most grates.
11
Grill 5 minutes per side or until nice exterior crust forms on brisket.
12
Basting intermittently.
13
Pull from grill and place on cutting board.
14
Brush again with BBQ sauce and tent with foil for 5 minutes.
15
Remove foil and cut brisket in 1/8-1/4" slices, against the grain.
16
Serve on fresh bun, add sliced brisket, and additional BBQ sauce (to taste) with scoop of slaw.
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