Pre-Heat oven to 225°F.
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.
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.