Porter Brisket (.8, .8, .9)

I have desperately been trying to find a method of cooking brisket that renders something memorable. I am getting close. Almost all other attempts have been failures. Again, I used Bon Appetite (Oct 2009) as a guide. If you want beautiful pictures go there.
The recipe calls to make the dish a day ahead, chill then reheat to serve. We had it for dinner the night of making it and it was very good (.8, .8, .9) and sliced the leftovers to chill in the juices. I look forward to the left overs tomorrow.

2 tbl salt
2 tbl pepper
1 tbl dry mustard
1 tbl sage

4 lbs Brisket

2 bottles porter beer
2 cups beef broth
2 onions
1/2 cup raisins
2 tbl brown sugar.

Carrots
Mushrooms


Combine the first 4 ingredients and rub onto meat. Brown meat in a bit of oil on stove. To this add beer, stock, onions, raisins and brown sugar. Cover and place in oven for 3 hours at 275, turning over once ever hour. Add carrots and mushrooms, cook for another hour. The last 30 minutes uncover to help evaporate the juices.

slice thinly, plate with carrots and mushrooms. add lots of juice over the meat.