contributed by The Blue Star kitchen

6-pack of Laughing Lab beer
1 brisket
rub (recipe follows)
2 carrots
2 onions
1/4 c. vegetable oil

1.5 c. kosher salt
1/2 c. paprika
1/2 c. granulated garlic
1/2 c. onion powder
1/4 c. black pepper (fresh cracked)
1/4 c. chili powder
1 T. oregano

Combine ingredients to make the rub. (This is a basic rub recipe. Make this your own by adding what you like. Add a teaspoon of cayenne, or a quarter cup of brown sugar, if you prefer. Make it your own, then keep it a secret.)

Preheat oven to 350 degrees. Rough chop your onions and carrots and set aside. Buy a brisket with approximately 1/4″ of fat on the top side. Or trim the fat to attain this, if need be. Pat dry the brisket with paper towels. Rub the brisket thoroughly with your rub. Place the vegetable oil in a large roasting pan and heat the stove. When the oil is hot, carefully place the brisket in the pan.

Brown each side of the brisket, turn off the burners and remove the brisket from the pan. Add the onions and carrots to the pan and stir. Arrange the onions and carrots as a bed to lay the brisket upon.

After laying the brisket on the vegetables, pour two Laughing Labs in the pan. Add enough water to bring the level halfway up the side of the brisket. Cover and place in the oven until tender, 3 to 3 1/2 hours.

Let cool for 30 minutes in the braising liquid. Slice across the grain and serve with the four remaining bottles of Laughing Lab.