Recipe: Copper River Orange-infused Blond Ale Beef Brisket

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.


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