This may sound very un-American of me. But I think the first time I ever ate beef brisket was when I was well into my adulthood and we had just moved to Texas. My husband was in the military and it was my first time living on the other side of the Mississippi River. I grew up in Southern Virginia where pork is the meat of choice for barbecue. We are huge fans of Eastern Carolina style barbecue. If you aren't from America, then you may net get why I'm making such a point to mention this. Americans love their BBQ. And we are very devoted to the style of BBQ we grew up with. So when I moved to Texas (beef country), I had a whole new experience with barbecue. I dove right in and had to try the beloved beef brisket. Let's just say that nothing will replace my favorite pork, but beef brisket is pretty darn tasty! It's a pretty tough cut of meat, and most folks have to cook it for many hours in a smoker to make it tender and flavorful. I don't have a smoker, but I do have a slow cooker. I can still get a tender and flavorful cut of meat with a hint of smokiness with very little effort. Thank you to Texas for tasty beef BBQ!
3 lb. beef brisket
FOR THE RUB:
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. celery seeds
1/8 tsp. black pepper
FOR THE SAUCE: (see note below)
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
1/2 tsp. dry mustard
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke
Note: If you don't have all the sauce ingredients on hand - just pick up a bottle of your favorite BBQ sauce to substitute.
Combine the rub ingredients in a small bowl; chili powder, garlic powder, celery seed & pepper. Rub onto the meat.
Make sure you rub it in good and all over the meat. That's why it's called a rub. At this point you can cover it in plastic wrap and pop it in the fridge overnight to really deepen the flavors. If you don't have time to do that, don't worry, this will still give your meat great flavor.
Place brisket into bottom of the crock pot.
Combine all the sauce ingredients and stir together well.
Alex is my trusty assistant here showing off the BBQ sauce to all you fine folks. As I said above, if you don't have all the ingredients on hand for this BBQ sauce, just use a bottle of your favorite BBQ sauce. Pour sauce all over the brisket, coating evenly.
Cover and cook on low for about 8 hours.
When ready, remove meat and cut the brisket across the grain, making thin slices. See diagram below. When you cut across the grain, it gives you a tender cut of meat. This brisket is going to be so amazingly tender when it comes out. I have a hard time cutting it sometimes because it is so tender.
At this point, I like to drizzle a bit of the liquid that is left in the slow cooker on top of the cuts of meat.
Printable Recipe Here
Printable Recipe Here