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1
Mix all ingredients together in a small bowl, using large serving fork, pierce brisket all over.
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2
Apply the rub liberally to all sides of a beef brisket.
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3
Cover with plastic wrap and place in refrigerator from 4 hours to over night. One hour before cooking, remove brisket from the refrigerator, uncover, and allow it to sit and become room temperature.
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4
Smoke brisket covered for 3 1/2 to 4 hours at approximately 275 to 300 degrees with fat side up without opening the smoker.
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5
Place brisket on large sheet of heavy duty foil.
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6
Spread a thinly sliced onion under brisket.
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7
Pour 1/2 can of beer (Shiner Bock) into the foil and seal well.
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8
Place into oven or smoker at 250 - 275 degrees and cook 4 to 5 more hours depending on size.
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9
Remove from oven or smoker, loosen foil at one end to release steam, and allow brisket to rest for 45 minutes.
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10
Drain juices into bowl and place bowl in freezer for ten minutes to de-fat.
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11
Separate fat from juices and discard the fat.
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12
Pour up to one cup of the remaining juices into a sauce pot with your favorite BBQ sauce and bring to boil.
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13
Slice across grain on the diagonal into long, thin slices approximately 1/4 inch thick.
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14
Serve with BBQ sauce.
