Beer-Bathed Brisket

• 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 13x9 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 1/2 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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Taken from www.food.com/recipe/beer-bathed-brisket-223839 (may not work)