In a small bowl, combine rub ingredients (chili powder, salt, garlic powder, cumin, black pepper, dry mustard, cayenne).
Place brisket in roasting pan-I like to use disposable roasting pans for easier clean up. Season meat with rub on all sides and place in roasting pan with fat side up. Let brisket come to room temperature, about 30 minutes.
Pour beef broth, liquid smoke and beer around meat. Place in oven, uncovered for 1 hour.
After 1 hour, lower the oven temperature to 300° and tightly cover the roasting pan with foil. Allow to cook an additional 3 hours, or longer if the brisket is really big. The average is 40 minutes of cook time per pound.
Remove from oven and let cool slightly. Remove fat cap and slice meat against the grain. Serve with your favorite BBQ sauce.
Notes:
*Any extra rub will last in an air tight container for about 6 months.
*If you do not want to buy all the individual spices to make the rub then buy a pre-made BBQ rub and use that. I like Stubbs.
*Use any beer you have on hand it does not matter.
*Leftovers can be used for a number of recipes such as my BBQ Stuffed Potato Skins.