Awesome recipe. Made it as a trial for a university cooking with beer competition and it is great. We will be serving up a few briskets worth tomorrow and I'm sure we will get the win.
- 3 lb beef brisket
- 1 teaspoon kosher salt, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon sugar, divided
- 1 teaspoon freshly cracked black pepper, divided
- 1 medium yellow onion, sliced
- 5 whole garlic cloves, peeled
- 14.9 ounces stout beer
- 12 ounces chili sauce
- 3/4 cup packed brown sugar
- Preheat the oven to 325°F and heat a cast-iron skillet over mid-high heat. Season the beef with a 1/2 teaspoon of kosher salt, a 1/2 teaspoon of garlic powder, a 1/2 teaspoon of sugar, and a 1/2 teaspoon of freshly cracked black pepper on both sides of the brisket. NOTE: The sugar helps to achieve a nice crust on the steak and enhances the flavor of the beef.
- Place the brisket in the hot, dry skillet and allow to sear for 5 minutes without moving. Use tongs to turn it over and sear the other side for 5 minutes or until a nice crust forms. The goal is to get a nice caramelized crust on both sides of the brisket. NOTE: I use a cast-iron skillet for best results, but a stainless steel skillet is fine. Avoid using a non-stick skillet as you won't get as good of a sear on the beef.
- When the brisket is nicely seared on both sides, transfer it to a foil lined 9x13" roasting dish and cover with sliced onions and garlic cloves.
- In a large measuring cup or mixing bowl, combine 1 (14.9 ounce) can of stout beer, 1 (12 ounce) bottle of chili sauce, and 3/4 cup packed brown sugar. Pour this mixture over the brisket and onions. Cover tightly with aluminum foil and place in the preheated oven for 3 hours.
- After 3 hours, remove the foil and cook another 30 minutes. Then remove the brisket from the oven and transfer to a cutting board. Allow the brisket to rest for 20 minutes before slicing. Typically I would slice beef against the grain to shorten the fibers and make it more tender and easier to chew, however, this brisket is so tender, I sliced it with the grain to have actual slices instead of pulled beef. Depending on how you prefer to eat the brisket, go ahead and slice it to your preference. Pulled beef will make amazing BBQ beef sandwiches!!
- Pour the pan drippings through a fine mesh strainer into a serving dish and reserve to serve with the brisket. Toss the solids that remain after straining.
- TIP: If you prefer a thicker sauce, put the strained pan drippings into a saucepan and bring to a boil over mid-high heat. Make a slurry with 2 tablespoons cornstarch and 3 tablespoons hot pan drippings. Mix to combine and pour into the saucepan. Simmer about 10 minutes until thickened. You'll have plenty of bbq sauce leftover, so be sure to save it for basting hamburgers or anything else you are cooking up!