-
1
1.
-
2
Preheat oven to 300 degrees F. Rinse brisket and pat dry.
-
3
Place in a large pan (foil ones are great for this) fat side down.
-
4
2.
-
5
Mix all dry ingredients for the rub in a bowl (onion powder, garlic powder, ground mustard, chili powder, salt, dill weed, ground cumin and celery seed).
-
6
Stir with a fork.
-
7
Rub half of the dry mixture into the meat side of the brisket (the side that is up).
-
8
Lightly splash with Worcestershire (about 2 tablespoons).
-
9
Flip brisket over so fat side is up.
-
10
Repeat.
-
11
3.
-
12
With the fat side still up, pour in beer and beef broth.
-
13
Pour the liquid on the side of the meat, not over the top.
-
14
You dont want to wash away your rub.
-
15
4.
-
16
Cover with foil and bake for 4 hours.
-
17
Dont peek.
-
18
Just let it go for the full 4 hours and take it out.
-
19
5.
-
20
Allow the brisket to cool.
-
21
Transfer to a large tray or cutting board.
-
22
Srape off the fat using the blade of a knife or a rigid spatula.
-
23
Refrigerate overnight.
-
24
When brisket is cold, slice across the grain.
-
25
If you try to slice it while its hot, it will fall apart.
-
26
The good news there is that it is really good that way, too.
-
27
Like pulled pork, except its beef.
