Marczyk's Beef Brisket

First, make the rub:
4 tablespoons onion powder
1 tablespoon salt
1 tablespoon garlic powder,
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon salt
1 6-pound beef brisket, rubbed with spice mixture
Smoke the brisket, fat side up, in a 200-degree over for 4 hours.
Stock
1 tablespoon grapeseed oil
1 yellow onion, peeled and julienned
4 garlic cloves, whole
8 ounces tomato paste
2 cans beer
1 quart beef stock
1 cup brown sugar
1 teaspoon cayenne
1 tablespoon black pepper
1. Preheat oven to 300 degrees
2. Heat oil in heavy saucepan over medium high heat. Add onions, and cook, stirring, until the onions are brown and melt-y.
3. Add whole garlic cloves, lower the heat, stir and cook for 10 minutes.
4. Add tomato paste and beer and stir.
5. Place the brisket and stock in a large roasting pan.
6. Cover tightly with foil and braise the brisket in a 300-degree oven for three hours.
7. Transfer brisket to a cutting block and let rest 30 minutes.
8. Pour leftover liquid into a saucepan and bring to simmer.
9. Add brown sugar, cayenne, salt and pepper.
10. Let the sauce cool and then blend in a food processor.
11. Slice brisket thinly across the grain and serve with sauce.