Beer-Bathed Brisket - cooking recipe

Ingredients

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

Preparation

Make the rub: in a bowl, combine all the rub ingredients.
Press the rub into the brisket; cover with plastic wrap and refrigerate 2-4 hours.
Let brisket stand at room temperature for 20-30 minutes before grilling.
Generously brush or spray the brisket with olive oil.
Sear over direct high heat until well browned, about 6 minutes, turning once halfway through searing time.
Transfer to a 13x9 inch heavy aluminum pan.
Make the sauce: in a saucepan over medium heat, melt the butter with the olive oil.
Add in the onion, garlic, and caraway seeds; cook/stir for 5-6 minutes.
Add in the ketchup and broth; whisk and bring to a simmer.
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.
Cover with foil and grill over indirect low heat until fork tender, 3-4 hours, turning twice during grilling time.
Remove the brisket from the grill; cut across the grain into thin, diagonal slices.
Season the sauce with salt and pepper.
Serve meat warm on a bun with the sauce.