- 1 (3-pound) beef brisket, point cut
- 3 tablespoons reserved spice rub from Barbeque Chicken recipe
- 1 medium onion, diced
- 1 tablespoon chopped garlic
- 1 (12-ounce) can beer
Tangy Mop Sauce:
- 1/4 cup cider vinegar
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 2 teaspoons chopped garlic
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- 1 tablespoon ketchup
- 1/4 cup water
Preheat the oven to 300 degrees F.
Coat the brisket on all sides with the spice rub. In a roasting pan add the onion, garlic and beer. Arrange the brisket in the roasting pan, loosely cover with foil and put it in the oven for 2 1/2 to 3 hours.
Combine all the mop ingredients in a medium pot. Bring to a simmer over medium-low heat and let cook for 5 minutes. Remove from the heat and set aside.
Preheat a grill or grill pan over medium-high heat.
Remove the brisket from the oven and put it on the grill. Add the liquid from the roasting pan to the mop sauce. Brush the brisket generously with the mop sauce and grill until the brisket develops a nice crust about 5 minutes per side. Make sure to brush the brisket about every 2 minutes with the mop sauce.
Transfer the brisket from the grill to a cutting board and let rest 5 minutes before slicing. Cut the meat, against the grain, into 1/4-inch thick slices. Top with a bit of the tangy mop sauce and arrange on a serving platter. Reserve 8 slices of brisket for Round 2 Recipe: Mediterranean Pitas.