1 (10 ounce) can RoTel diced tomatoes and chilies, undrained
1½ pounds small 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. Then cover the beef with the sliced onions.
Combine the beer, brown sugar, barbecue sauce and canned tomatoes and chilies. Pour over the beef and cover with foil. Bake for about 3 hours. Leave oven on.
Remove the foil, add the potatoes and cook, next uncovered for another 40 – 45 minutes until the potatoes are tender. Let rest for 10 minutes and slice the beef and return to the dish. Spoon the sauce over the beef then serve.