Instructions

• Brisket
• Sprinkle the brisket all over with the BBQ rub and place in a roasting pan.
• Place in the fridge and let sit overnight.
• The next morning, preheat the oven to 250 degrees F.
• Pour the pilsner into the roasting pan and cover with foil.
• Roast for 7 hours.
• Meanwhile, make the baste by mixing the BBQ sauce, tomato paste and adobo sauce in a bowl.
• Remove the foil and baste the brisket with the sauce.
• Roast, uncovered, for another 90 minutes, basting halfway through.
• Remove from the oven and transfer to a board to rest for 20 to 30 minutes.
• Shred or slice and serve alongside the Mashed Potatoes.
• Sprinkle with the parsley.
• Creamy Mashed Potatoes
• Preheat the oven to 350 degrees F.
• Peel and cut the potatoes into pieces of approximately the same size.
• Bring a large pot of water to a simmer and add the potatoes.
• Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Drain the potatoes in a large colander.
• Place the potatoes back in the dry pot and put the pot on the stove.
• Mash the potatoes over a low heat, allowing all the steam to escape before adding the butter, cream cheese, half-and-half, seasoned salt and pepper.
• Mash, mash, mash!
• Stir well and place in a medium baking dish.
• Throw a few pats of butter over the top of the potatoes and place them in the oven.
• Heat until the butter has melted and the potatoes are warmed through.