Directions

1. Trim any excess fat from the brisket and score in a crosshatch pattern (about 1 x 1") across the top.
2. Inject a bit of beef broth into the brisket to keep it from drying out.
3. Combine all the ingredients for the rub in a medium bowl and mix well.
4. Generously cover the brisket with the rub.
5. Transfer to the smoker and smoke at 225-250°F temp for 1-1 1/2 hours, until the internal temperature reaches 150°F.
6. Transfer to a large disposable pan and pour the beer around the brisket.
7. Cover tightly with a large piece of foil.
8. Transfer to the oven and cook at 225-250°F for another couple of hours, until it reaches an internal temperature of 195°F.
9. Transfer the wrapped brisket to a cooler and let stand for 1-2 hours.
10. After the brisket has rested, remove from the cooler, and slice it against the grain.
11. Serve and enjoy!!