Beer Brisket

1. Preheat oven to 300ºF. Rinse brisket and pat dry. Place in a large pan (foil ones are great for this) fat side down.
2. 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). Stir with a fork. Rub half of the dry mixture into the “meat” side of the brisket (the side that is up). Lightly splash with Worcestershire (about 2 tablespoons). Flip brisket over so fat side is up. Repeat.
3. With the fat side still up, pour in beer and beef broth. Pour the liquid on the side of the meat, not over the top. You don’t want to wash away your rub.
4. Cover with foil and bake for 4 hours. Don’t peek. Just let it go for the full 4 hours and take it out.
5. Allow the brisket to cool. Transfer to a large tray or cutting board. Srape off the fat using the blade of a knife or a rigid spatula. Refrigerate overnight. When brisket is cold, slice across the grain. If you try to slice it while it’s hot, it will fall apart. The good news there is that it is really good that way, too. Like pulled pork, except it’s beef.