• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon instant coffee
• 1 teaspoon kosher salt
• 1 teaspoon Freshly ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 brisket (4-pound)
• 2 tablespoons olive oil
• 24 ounce stout or ale

In a small bowl, combine paprika, brown sugar, cumin, coffee, salt, pepper, onion powder, and garlic powder and stir to mix. Rub all over brisket.

Heat oil in a large skillet over medium high heat. Add brisket and sear 6 to 8 minutes on each side or until nicely browned. Transfer to a slow cooker and cover with beer. Cook on high for 4 hours or low for 8 hours. Transfer to a cutting board and let rest for at least 15 minutes before slicing against the grain.

Transfer braising liquid to a medium saucepan over medium high heat and reduce liquid, for about 12 to 16 minutes or until only about ½ cup remains and is thickened. Pour over brisket to serve.