-
1
Mix together, store in an airtight container
-
2
Pre-heat oven to 350 degrees.
-
3
Rub brisket with blackening seasoning.
-
4
Heat a pan (preferably cast iron) over medium high heat. When hot, add canola oil, sear both sides of brisket, will take about 7-10 minutes each side. If possible sear the meat outdoors on a grill, or in a very well ventilated area, it will create quite a lot of smoke. If not possible sear meat over medium/medium-low heat, it will take longer but will not smoke out your home.
-
5
Transfer meat to an oven safe pan, you want the meat to fit comfortably in it.
-
6
Turn the heat off of the cast iron pan, pour in beer and scrape any bits off the bottom of pan. Transfer to pan with brisket.
-
7
Add remaining ingredients; make sure all ingredients are nestled in liquid. (Brisket will not be completely covered in liquid)
-
8
Cover with a piece of parchment paper and tightly wrap with aluminum foil. Place in oven.
-
9
Cook for about 3 1/2 to 4 hours, turning the meat at least 2 times during cooking.
-
10
Remove pan from oven, let cool for about 30 minutes.
-
11
Remove the herbs and bay leaves.
-
12
Set the brisket aside.
-
13
Puree the remaining liquid and transfer to pot. Reduce the liquid until the desired flavor and consistency is reached.
-
14
Slice the brisket across the grain (it will probably fall apart some) and serve with some sauce poured over and the rest on the side.
-
15
Serve warm.
