Low and slow is the best way to tenderize this cut of meat. Take a peek to make sure there is plenty of liquid in the roaster all the way through cooking.
Season the brisket all over with steak spice. Heat the 1 tbsp (15 mL) oil in a large skillet set over high heat. Cook for 3 to 4 minutes per side or until well-browned. Transfer brisket to a roasting pan.
Reduce heat to medium. Cook bacon, onions and garlic for 5 to 8 minutes or until softened. Add to roasting pan along with beer, barbecue sauce, brown sugar, vinegar, and 1 cup (250 mL) water.
Roast, covered, in 325°F (160 °C) oven for 3 1/2 to 4 hours or until brisket is fork tender. Check brisket in last hour of cooking to ensure there is liquid in the bottom. Add 1 cup (250 mL) of water, if needed. (There should always be at least 1-inch/2.5 cm of liquid in the bottom of the roasting pan)
Remove brisket and let rest. Strain and remove fat from sauce. Simmer sauce for 10 to 20 minutes to reduce.
Slice brisket against the grain. Layer in brisket, sauce, bacon and some coleslaw between rolls. Serve with additional coleslaw.
For easy slicing, make a day ahead and refrigerate brisket covered. Remove any hardened fat and slice against the grain. Rewarm brisket at 325°F(160 °C) for about 30 minutes or until warmed through
If ordering brisket from your butcher, ask for the double portion of the beef brisket. Though it is less lean it is juicier when cooked