Wednesday, August 29, 2012

BBQ Beef Brisket {Slow Cooker}

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

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.


Rustown Mom said...

That looks delish! I am a fan of BBQ pork, too. Another super simple brisket recipe: Slather prepared mustard all over your brisket, sprinkle on a package of onion soup mix, and add a scant bit of water to your crock, on low, for 8 hours. Magic! I have tried so many of your recipes and they are all fabulous!

Jessica@AKitchenAddiction said...

My husband would devour this! I love that you can make it in a crock pot!

Jules said...

hi there! first time commentor. I too just recently had brisket for the first time and ironically it was in TX too! My son graduated from basic in San Antonio but we flew into Austin to do some extra sight seeing. Someone had recommended Rudy's BBQ and we seriously ended up eating there 3 times! it was a hard toss between the extra moist brisket or the smoked turkey. Both were mouth watering delish. Thanks for the recipe as i don't have smoker either so i'm pumped up to try this recipe.

Shelly said...

I seriously did this just yesterday! We actually have a smoker but we want bbq more often than we care to fire that thing up. It's too hot to babysit it all day, too (in Texas, anyway)!
The way I do it is to rub the brisket with a mixture of salt, brown sugar, chili powder, garlic powder, onion powder, black pepper and a little cumin. Then I put it into the slow cooker and pour a whole bottle of Colgin's mesquite liquid smoke over it and put a layer of foil down on top of it so it's all tucked in to bed. :o) I let it cook on LOW for at least 8 hours - I love to do it on Friday nights so we can eat it all day on Saturday. MMMMMMMMMM!! We pour some of the cooking liquid and sauce (Stubb's is my favorite)over it after it's sliced.

RC said...

Thanks for the recipe, nothing in the world better then a tendor piece of meat. By the way living in Eastern Carolina does have its perks. Live in Newport NC, home of the largest whole hog cooking contest in the US. :)

Anita at Hungry Couple said...

This looks so good. We love, love, love brisket!

Frances R said...

I made my first brisket last night using your recipe. This was so simple and the brisket was very tender. The flavor was perfect and had me wanting to lick my plate! Thanks for sharing!

Sandra Giraud said...

This look so delicious. I must try I never make such of kind meal in my crokpot (I'm french and the crokpot does'nt be used here in my country). So I will try this this sunday for my family. I think they will love that. Blessings

Donna V said...

Love this

Anonymous said...

I tried this recipe yesterday and I must say it was absolutely delicious, the flavor was incredible and the meat very tender. I was a bit nervous it wouldn't be tender but to my surprise it was. I added a 1/2 of a Sam Adams beer into the crockpot about 2 hours before it was done. The husband had two helpings and said make it again! So glad I found your website it's awesome!!

AliaK said...

I found you on Pinterest and have tried a few of your recipes and they have all been amazing! Including this one. Trust me not all of my Pinterest meals come out great but yours always do. Thank you so much. P.S My family thanks you too ;-)

Brandie S. said...

Thank you so much Sharon! I appreciate you taking the time to let me know how it turned out for you!

Brandie S. said...

Alia, that means so much! Thank you! I am so thrilled you are having success with the recipes you have tried. I hope I can continue to bring you lots more recipes that your family will love!

Brandie S. said...

Thank you Sandra!

Donna V said...

can you then put on the grill for a few minutes?

Lisa said...

Cooking a brisket using your instructions and recipe right now. Oh, can't wait to wake to the smell!

Rebekay said...

If using the BBQ sauce, it won't burn? I don't have to stir it or anything?

Brandie Skibinski said...

Hope you loved it Lisa!

Brandie Skibinski said...

Well, the meat comes out so tender that it may be difficult to switch it over to the grill.

Brandie Skibinski said...

Rebekay, nope, no need to stir it. However, if you are home with it then you could certainly stir it around if you want.

TXsunlover said...

I was born in Texas & still live in Texas so I've definitely had my fair share (or probably more!) of brisket over the years. It's one of my favorite meats. But we've always cooked them in a smoker or in the oven & I'd never even thought to try one in the crock pot. I've pinned your recipe & the next time we cook a brisket (probably next week) I'm going to put it in the crock pot. Thanks for sharing!

Anonymous said...

Would this work with a London broil?

Anonymous said...

I just have a question about the meat itself...Brisket typically has a layer of fat on one side. do you trim it off before you cook it in the crock pot? When I cook it in the oven, I put the fat side up so it's really juicy.

Brandie Skibinski said...

Anonymous, yes this would work with any type of roast.
Also, you could certainly put this in the crock pot with the fat side up. I don't trim it off, I just let it cook in it's juices. But you can cook it just like you are used to! :) Hope that helps!

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