Recipe: Copper River Orange-infused Blond Ale Beef Brisket

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.

Share

Get The Magazine

Never miss out on our newest stories that captivate and inspire.

Join the ELYSIAN Circle

Stay Connected

Search