1(10 ounce) can RoTel diced tomatoes and chilies, undrained
1½poundssmall white potatoes
Preheat oven to 325 degrees.
Combine the salt, garlic powder, and pepper in small bowl and rub all over the brisket. Place in a baking dish. Cover the beef with the sliced onions.
Combine the beer, barbecue sauce, brown sugar, and canned tomatoes and chilies. Pour over the beef and cover the dish with foil. Bake for 3 hours. Leave oven on.
Remove the foil, add the potatoes and cook, uncovered for another 40 – 45 minutes or until the potatoes are tender. Let rest for 10 minutes, slice the beef and return to the dish. Spoon the sauce over the beef and serve.