• 1 beef brisket (about 3 to 3 1/2 pounds)
• 2 cups apple cider, divided
• 1 head garlic, cloves separated, slightly crushed and peeled
• 2 tablespoons whole peppercorns
• 1/3 cup chopped fresh thyme or 2 tablespoons dried thyme leaves
• 1 tablespoon mustard seed
• 1 tablespoon Cajun seasoning
• 1 teaspoon ground cumin
• 1 teaspoon celery seed
• 1 teaspoon ground allspice
• 2 to 4 whole cloves
• 1 bottle (12 ounces) dark beer
• 10 to 12 sourdough sandwich rolls, halved

Place brisket, 1/2 cup cider, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, cumin, celery seed, allspice and cloves in large resealable plastic food storage bag. Refrigerate; marinate overnight.

Place brisket and marinade in slow cooker. Add remaining 1 1/2 cups apple cider and beer. Cover. Cook on low 10 hours or until brisket is tender. Strain sauce; pour over meat. Slice brisket and place on sandwich rolls.

source: Cooking With Beer