Weber Beer-Bathed Brisket Recipe

Weber Beer-Bathed Brisket

Do you hear that sound? That’s the birds chirping, the frogs croaking, the kids giggling outside, and the sound of summer coming! It’s the best time of year as we return to spending more time out in the nice weather having great family cookouts. Memorial Day is the official kickoff of this season, and we’re providing you a downright amazing recipe to serve as a main dish at your Memorial Day cookout! Break out your Weber grill for this recipe straight from their grilling cookbook!




  • 1 TB paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp granulated onion
  • 1 tsp kosher salt
  • ¼ tsp ground cayenne pepper



  • 1 TB unsalted butter
  • 1 TB extra-virgin olive oil
  • 1 medium yellow onion, minced
  • 1 TB minced garlic
  • 1 tsp caraway seed
  • ½ cup ketchup
  • 1 cup beef broth
  • 2 cups (1 pint) extra stout beer
  • 3 TB balsamic vinegar


Everything else:

  • 1 beef brisket (this recipe is good for about 3 lb.)
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 hamburger buns, split
  • 13” x 9” heavy-gauge aluminum pan


The Steps

1. In a small bowl, combine the rub ingredients. Press the rub into the brisket, cover with plastic wrap, and refrigerate for 2-4 hours.


2. Prepare the grill for indirect cooking over high heat (450°-550°F).


3. Allow the brisket to stand at room temperature for 15-30 minutes before grilling. Generously brush the brisket with oil. Sear over direct heat with the lid closed until well browned, about 6 minutes, while turning it once. Transfer to a braising pan, such as a 13” x 9” heavy gauge aluminum pan. Turn the temperature of the grill down to low (250°-350°F) and leave the meat to continue cooking as you continue on to step 4.


4. In a medium saucepan over medium heat on the stove, melt the butter with the olive oil. Add the onion, garlic, and caraway seed and then cook for 5-6 minutes, stirring occasionally. Add the ketchup and broth, whisk, and bring to a simmer. Add the beer and the balsamic vinegar. Return to a simmer, then pour the liquid over the brisket so it comes one-half to two-thirds of the way up the sides; don’t overfill the pan! Cover with foil and grill over indirect low heat with the lid closed until fork tender, about 3-4 hours, while turning the brisket over twice. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature between 250°-350°F (add 8-10 unlit briquettes after every 45-60 minutes of cooking time). Leave the lid off the grill for about 5 minutes to help the new briquettes light.


5. Remove the brisket from the grill. Remove the brisket from the pan and let rest for 10-15 minutes. Reserve the cooking liquid to serve as a sauce. Cut across the grain into thin, diagonal slices. Season the sauce with salt and pepper to taste. Serve the meat warm on a bun and drizzle with pan sauce to taste.


Enjoy! We promise this recipe will be a giant hit at your Memorial Day cookout!


Check out more details on this recipe and find tons of other Weber recipes here!