This recipe comes from our brew master Peter and is an adaptation of an Atlanta Style brisket recipe. In this version instead of using cola, he used our Umbrella Weather Irish Stout.
- 3 - 6 lb beef brisket - fat trimmed to about 1/4" left
- 2 cans Umbrella Weather
- 1 1/2 cup ketchup
- 2 - 4 tbsp salt
- fresh ground pepper
- a few sprigs of thyme
- 1 tbsp mustard powder
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp brown sugar (or white sugar + molasses)
- 2 - 4 large onions, halved and cut to 1/4" slices
- 2 - 4 large carrots, halved and cut into 2" pieces
- vegetable oil or similar
Prepare: The day/night before you intend to cook the brisket, prepare by trimming the fat on either side until about 1/4" is left. Using a fork, poke several holes into the meat on both sides, then generously rub with 1 - 2 tbsp salt on each side. Wrap tightly with plastic wrap and refrigerate overnight or for at least 6 hours.
Preheat Oven: preheat oven to 325º F
Sear: Unwrap the prepared brisket and pat with a paper towel to remove excess moisture. Add enough oil to a roasting pan to cover the bottom and sear the brisket on each side for about 4 minutes over medium-high heat. You can use a foil-wrapped iron skillet or dutch oven to weigh the meat down for even browning. Remove the meat from the roasting pan and set aside.
Cook onions/carrots: If necessary, add more oil to the roasting pan and sauté the onions and carrots until the onions are translucent - use up to 1/2 can of Umbrella Weather stout to deglaze the bottom of the roasting pan.
Mix the Sauce: combine the rest of the Umbrella Weather stout (about 1 1/2 can), ketchup thyme, mustard powder, onion powder, garlic powder and brown sugar in a bowl and set aside.
Roast the Meat: form a bed of onions and carrots in the middle of the roasting pan and add the seared brisket, fat cap up onto the bed. Pour the sauce mixture over the brisket, then add a folded sheet of parchment paper directly onto the brisket. Cover the whole roasting pan with aluminum foil and roast in preheated oven (325º F) for 3 1/2 to 4 hours.
Rest: remove the pan from the oven and let the brisket rest uncovered for 30 minutes before slicing and adding back to the sauce mixture.