In a food processor or blender, finely chop garlic. Add brown sugar, honey, mustard, ancho chili in adobo, mustard, oil, black pepper, cumin, paprika, cayenne and 2 tbs salt and process until smooth. Rub all over the brisket making sure to get into the nooks and crannies. Place brisket in a gallon size freezer bag – or if unable to fit into bag – wrap well with plastic wrap and put in the refrigerator x 1-2 days.

Allow brisket to come to room temp ( about an hour) before preparing. Preheat oven to 325. Separate and scatter onions in a large baking dish or roasting pan. Set brisket (fat side up) on top of the onions. Add beer to pan and any marinade the clings to the plastic wrap. Cover and seal with foil tightly. Braise in the oven until the meat is fall apart tender – about 5 hours. Begin to check after 4 hours. Meat should literally be falling apart when you stick it with a fork. When done, set oven to broil and broil for 5-10 minutes until top develops a crispy crust.

Allow brisket to cool for at least 10 minutes, remove from the pan and shred or slice. Remove the onions with a slotted spoon and mix into the brisket. Moisten with pan drippings and season with salt if needed.

For the Sauce

In a medium sauce pan over medium heat, add the pan drippings or olive oil and sauté the onions until soft – 5-7 minutes. Add the garlic and cook one minute longer,. Add the beer, bring to a boil and cook until reduced by half – about 10 minutes or so.

Add in the remaining ingredients and heat through.

Place sauce in a food processor or blender and puree until smooth. Can use immediately or can be refrigerated until ready to use.