“Weber’s Big Book of Grilling”

Ingredients Nutrition


  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 ½ 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a