Tender, juicy, flavorful brisket, baked in the oven and finished on the grill for amazingly good brisket sandwiches! Perfect if you don’t have a smoker and still want that beautiful bbq sear and smokey flavor!
- 2 Tbs of Worcestershire sauce (for coating the brisket before adding the dry rub)
- 3/4 cup of brown sugar
- 2 Tbs of kosher salt
- 1 Tbs of black pepper
- 1 Tbs of granulated garlic
- 1 Tbs of paprika
- 1- 4 lb beef brisket
- 1 bottle of stout beer
- 1 bottle of basic BBQ sauce
- 2 tsp of Dijon or yellow mustard
- 3 Tbs of brown sugar
- 1/4 cup of cider vinegar
- 1/2 cup of juices from the brisket (reserve more juice for later if needed)
*wood chips for grilling
Preheat oven to 300°
Start by prepping the brisket: Using a sharp knife, cut through the “silver” and remove. Flip the brisket over and remove some of the fat, I remove about 2/3 of it. Place the brisket in a large roasting pan.Mix together the brown sugar, salt n pepper, garlic and paprika in a small bowl, with your fingers. Rub 1 Tbs of Worcestershire on the brisket and sprinkle on half of the rub pressing it firmly into the meat, flip it over and do the other side with the remaining Worcestershire and rub. Cover with foil and refrigerate overnight.Let the brisket come to room temperature, add in 1 bottle of stout beer, cover with foil and bake for about 3 hours or until fork tender, this time will vary, so stick a fork in to check it, you want the brisket tender but not falling apart, it will cook more on the grill. Start soaking your wood chips for the grill while the brisket is baking.Remove the brisket from the oven. In a saucepan over low heat, simmer all of the sauce ingredients (including the juices from the brisket) for about 15 minutes. Set up your grill for direct and indirect heat, add in the wood chips and place the brisket over the hottest part of the grill and sear on each side til nicely browned.
Cool your fire way down, place the brisket in a disposable pan on the cooler side of the grill, pour over the sauce, put the lid on and let it simmer and smoke away for at least 30 minutes or up to 1 hour. Keep an eye on your sauce and add more liquid if needed (beer or reserved juices) Remove from the grill, let rest for 15 – 20 minutes, then slice about 1/4 inch thick, or to your liking.
Then, just pile on a nice soft bun and serve with sauce on the side! You can certainly add any topping you like on your sandwich but this brisket is soooo good I think it should stand alone! Enjoy!