brisket with miller lite® mop sauce

BRISKET WITH MILLER LITE MOP SAUCE
®
FROM THE KITCHEN OF GUY FIERI ®
Prep Time: 20 minutes | Total Time: 4 hours (not including cooling time)
Yield: 4–6 servings
For the Brisket:
2 tbsp. vegetable oil, divided
1 (3 to 4 lb.) beef brisket
1 yellow onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
2 celery stalks, chopped
2 cups low-sodium beef broth
2 (12 oz.) cans Miller Lite
1 tsp. olive oil
1 tsp. cayenne pepper
2 tbsp. kosher salt
2 tbsp. freshly ground black pepper
For the Rub:
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. adobo chili powder
For the Mop Sauce:
1 tbsp. vegetable oil
1 cup apple cider vinegar
½ cup Miller Lite
For the Hoagies:
Italian hoagie rolls
½ cup unsalted butter, melted
2 cloves garlic, minced
pinch kosher salt
pinch freshly ground black pepper
½
2
1
1
½
cup light brown sugar
tbsp. Worcestershire sauce
tbsp. dried red pepper flakes
tsp. kosher salt
tsp. freshly ground black pepper
Make the Rub:
In a large bowl, combine the garlic powder, onion powder, adobo chili powder, cayenne pepper, salt, and black pepper. Thoroughly coat the
brisket with the rub and set aside at room temperature.
Cook the Brisket:
In a large, deep pot, heat 1 tbsp. of the oil over high heat. Place the brisket in the pan and sear all sides until browned. Transfer the brisket to a
plate and, using the same pot, sauté the onion and garlic until golden, about 5 minutes. Add the carrot and celery along with the beef broth
and Miller Lite beer. Cover tightly and simmer or braise in an oven set to 325°F for about 3 hours or until brisket is tender. Remove from the
heat, remove brisket from braising liquid, and wrap meat in foil. Leave at room temperature until cooled. Place the brisket in the refrigerator to
cool overnight.
Grill the Brisket:
When you are ready to serve the brisket, preheat the grill to medium-high heat and bring the brisket to room temperature. Once it has come
to room temperature, rub the brisket with olive oil and place on the heated grill. Grill for 15 to 20 minutes. Combine mop sauce ingredients and
mix well. Using a BBQ mop, baste brisket with the mop sauce regularly as it cooks. When brisket is done, remove from heat, cover with
aluminum foil, and let rest for about 10 minutes before slicing.
Grill the Hoagie Rolls:
While the meat is resting, in a small bowl, mix together the melted butter, garlic, and a pinch of salt and pepper. Using basting brush, coat the
inside of the rolls with the butter and place on the grill until lightly toasted.
To Assemble:
Thinly slice the brisket and place a heaping portion in the toasted hoagie roll. Top with more mop sauce and serve.
Go to GrillWithGuy.com for more.