Instructions

1. Trim as much fat as possible from brisket.
2. Place in a large roasting pan (I buy the aluminum throw aways).
3. Pour entire bottle of Stubs marinade and beer over brisket.
4. Marinade the brisket in the fridge at least 24 hours, turning once or twice.
5. When you're ready to cook (early the next day) remove the brisket from the marinade and place on a very hot outdoor grill.
6. Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking).
7. Discard remaining marinade.
8. Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices).
9. Place in a 250°F oven and bake for 7 hours.
10. Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing.
11. Serve with your favorite BBQ sauce -- if desired, however, the pan juices spooned over the brisket is out of this world.