['6 garlic cloves', '2 tablespoons brown sugar', '2 tablespoons Dijon mustard', '2 tablespoons olive oil', '1 tablespoon freshly ground black pepper', '1 tablespoon ground cumin', '1 tablespoon paprika', '1 teaspoon cayenne pepper', '1/4 cup kosher salt, plus more', '1 8–10-lb. untrimmed flat-cut brisket', '2 onions, thinly sliced', '1 12 ounce can lager']
Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.
Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.
Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.
Do ahead: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325° for 1 1/2 hours.
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