Heat the smoker to 225F and add smoking wood chunks.

Rub the entire surface of the brisket with the Baldy Mountain Beef Rub

Smoke for at least 2 hours.

Crank the Big Green Egg to 350F.

Place the brisket into a Dutch oven, along with the onion, pour in the beer, and then cover with cold water until the brisket is fully covered with about one inch of water above the beef.

Put the Dutch oven into the BGE and braise for 3 hours or until the meat is fork-tender.

Transfer the brisket to a carving board, and thinly slice against the grain.

Plate and serve.