Oven Roasted Beer Brisket

Instructions

1. Trim excess fat from the brisket leaving a 1/4 inch layer on the fat side.
2. Combine the brisket and beer in large zipper bag or slow cooker liner bag; seal bag and refrigerate brisket overnight.
3. Heat the oven to 325°F.
4. Remove brisket from beer marinade, retaining liquid in a separate container.
5. Brush brisket with olive oil and sprinkle with brisket rub on all sides.
6. Wrap seasoned brisket in a large sheet of heavy duty foil and add marinade to the brisket.
7. Bake brisket on the center oven rack for 3 hours, then carefully pull back the foil, add sliced onions and spoon juices over the onions.
8. Continue to roast the brisket for 1 1/2-2 hours, then remove brisket from oven and cool for 10 minutes.
9. Pour brisket pan liquid in a bowl and skim off fat and discard.
10. Heat pan drippings with the onions on medium heat for 3 minutes to form a sauce; slice brisket and serve with sauce.