Well, you've seen the dessert and the accompaniment, now for the meat. I think I've got a good one here.

Brisket:
2 lb. beef brisket
Smoked paprika
Kosher salt
Black pepper
1 tbsp. Guinness
1. Set sous vide temperature to 135F.
2. Season brisket lightly; place in bag with Guinness; seal bag by immersion method.
3. Set sous vide for 48 hours; monitor water level.
4. Sear to finish in a skillet or frying pan after 48 hours, adjust seasonings.

Verdict: The meat (at least the little corner I nipped away with a knife) was tasty and moist, so we'll see how it pairs up upon assembly.

BBQ Sauce:
1 cup onion (chopped)
1 tablespoon vegetable oil (or butter)
1 cup beer (I used Guinness; are you sensing a theme here?)
2 cups ketchup
2 tablespoons red wine vinegar (or cider vinegar)
4 tablespoons brown sugar (packed)
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper (or to taste)
In a large saucepan, cook the onion in the vegetable oil or butter until tender.
Add the remaining ingredients and bring to a simmer.
Reduce heat to low and simmer, frequently stirring, for about 20 to 30 minutes, until thickened and reduced to about 2 cups.
Taste and adjust the seasonings.