Ingredients:

  • 1 (12-15 pound) beef brisket, point end preferred (5.4 - 6.8 kg)
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons kosher salt (30 ml)
  • 2 tablespoons black pepper, freshly ground (30 ml)
  • 2 tablespoons smoked paprika (30 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 tablespoon brown sugar (packed) (15 ml)
  • 1 teaspoon cayenne pepper (5 ml)
  • 1 (12-ounce) bottle of beer (amber ale or similar) (355 ml)
  • 1 large onion, quartered
  • 4 cloves garlic, smashed

Instructions:

  1. Trim excess fat from the beef brisket, leaving about ¼ inch of fat on top. Pat the brisket dry with paper towels.
  2. In a small bowl, combine all dry rub ingredients.
  3. Generously coat the entire brisket with the dry rub, pressing it into the meat.
  4. Heat olive oil in the Dutch oven or roasting pan over medium-high heat. Sear the brisket on all sides until browned.
  5. Place the quartered onion and smashed garlic cloves in the bottom of the Dutch oven/roasting pan. Pour in the beer (or beef broth). Place the brisket on top of the onions and garlic, fat-side up.
  6. Cover tightly with the lid and cook in a preheated oven at 275°F (135°C) for 6-8 hours, or until the internal temperature reaches 160-170°F (71-77°C).
  7. Remove the brisket from the oven and wrap it tightly in aluminum foil or butcher paper. Return to the oven and continue cooking for another 2-4 hours, or until the internal temperature reaches 203°F (95°C).
  8. Remove the brisket from the oven and let it rest, still wrapped, for at least 1 hour (and preferably 2-3 hours) before slicing.
  9. Slice the beef brisket against the grain into thin slices. Serve with your favorite sides.