Perfect for any barbeque
Ingredients
2 tbsp smoked paprika
1 tbsp ground black pepper
2 tbsp kosher salt
1 tbsp brown sugar
1 tbsp chili powder
1 tbsp granulated garlic
1½ pounds beef brisket
¾ cup barbecue sauce
12 oz Cooper River Orange Infused Blonde Ale
1 tbsp Worcestershire sauce
¼ tsp liquid smoke flavoring
1 orange, sliced
1 onion, sliced
Preparation
Mix paprika, pepper, salt, brown sugar, chili powder, and granulated garlic together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate overnight.
Stir barbecue sauce, Cooper River Orange Infused Blonde Ale, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange oranges and onions atop the brisket.
Cook at 225 degrees until brisket is very tender, 6 to 7 hours. Rest brisket 45 minutes before slicing, serve with sauce from the slow cooker.