I bought a brisket at the Meat Salesroom, and wasn’t sure what to do with it except that I knew I wanted to put it in the slow cooker. In the course of looking up recipes, I came across not one but three that I wanted to make. I was afraid of having too many leftovers of any given thing, so I decided the prudent thing to do would be to divide the 6.5 pound brisket into 3 pieces.
The first recipe that I decided to make was Slow Cooker Barbecue Brisket. I like barbecue (I think I have to, having grown up in the South), but I also have to be in the mood for it. I didn’t want to be eating it for days. I saved the larger pieces for the other two recipes I decided to make (Southwestern Pulled Brisket, which was okay, and Slow Cooker Moroccan Brisket, which I do not recommend), and scaled down the barbecue recipe.
The recipe called for 5.5 pounds of beef, and I was using roughly 1.5 pounds. Technically, I should have made 3/11 of the recipe… so I just quartered the ingredients and made my measurements a little on the heavy side. I combined all the ingredients in my (3-quart?) slow cookerand let it marinate overnight. It cooked the next day for about 9 hours.
This was really very tasty. It’s difficult to go wrong with barbecue sauce, and it had a little extra flavor from the extra spices. The brisket was very tender and pulled apart pretty easily, even though I sliced it so we could eat it. I’d definitely do something like this again to make pulled beef barbecue.