Recipe: Copper River Orange-infused Blond Ale Beef Brisket

by ELYSIAN Magazine

Perfect for any barbeque


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


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.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy