grilled brisket with tangy sauce

By MauiDreaming

mostly done in the oven, then finish on the grill

Ingredients

• Sauce:
• 3 lb. beef brisket, point cut
• spice rub (follows)
• 1 medium onion, diced
• 1 Tbsp. garlic, minced
• 1 (12 oz.) can beer
• 1/4 cup cider vinegar
• 2 Tbsp. olive oil
• 2 Tbsp. brown sugar
• 2 tsp. garlic, minced
• 1/2 tsp. red pepper flakes
• 1/4 tsp. ground black pepper
• 1 tsp. worchestershire sauce
• 2 tsp. hot sauce
• 1 Tbsp. ketchup
• 1/4 cup water
• Spice rub:
• 2 Tbsp. chili powder
• 2 Tbsp. salt
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. ground black pepper
• 1 Tbsp. brown sugar
• 2 tsp. dry mustard

Details

Servings 8
Preparation time 20mins
Cooking time 24mins

Preparation

Step 1

preheat oven to 300 F
coat the brisket on all sides with spice rub.
Place onion, garlic and beer in roasting pan, and lay brisket on top, cover loosely with foil and roast for 3-4 hours, until fork tender.
combine the sauce ingredients in a medium pot; bring to a simmer over medium heat and cook for 5 minutes, and set aside.
preheat grill to medium/high heat.
remove the brisket from the oven and put it on the grill. add the liquid from the roasting pan to the sauce.
brush the brisket generously with the sauce and grill until the brisket develops a nice crust about 5 minutes per side. brush with sauce every 2 minutes.
transfer the brisket from the grill to a cutting board and let it rest 5 minutes before slicing.
cust the meat, against the grain, into 1/4-inch slices.
top with the sauce and arrange on a serving platter.