Big Bottoms Brisket

•  3 lb. beef brisket
• 2 c. apple cider (or hard cider)
• 1 whole head of garlic, cloves separated, peeled, then slightly crushed
• 2 Tbsp whole peppercorns
• 1/3 c. fresh thyme (chopped)
• 1 Tbsp mustard seed
• 1 Tbsp Cajun seasoning
• 1 tsp ground cumin
• 1 tsp celery seed
• 1 tsp ground allspice
• 3 whole cloves
• 1 bottle (12 oz.) dark beer

1. Put brisket, 1/2 c. of the cider, and all other ingredients except the beer into a large resealable plastic food storage bag. Seal, and refrigerate overnight to marinate.
2. Put the brisket and the marinade into a slow cooker and add the remaining cider and the beer.
3. Cover and cook on LOW for 10 hours or until the brisket is tender. Strain the sauce and pour over the meat if you choose. Then slice brisket and serve - preferably on some flat onion rolls.

- Turtlehead suggests a beer-flavored barbecue sauce if you need some