264: Slow Cooker Barbecue Brisket
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, but only because it was too sweet for me), 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 cooker and 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.
- 1 1/2 pounds beef brisket (trimmed of excess fat if necessary)
- 1/2 cup barbecue sauce
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
Combine all marinade ingredients except salt. Coat the brisket in the marinade. (I did this in the crock of my slow cooker.) Refrigerate/marinate overnight.
The next morning, sprinkle brisket with salt. Cook brisket with marinade in the slow cooker on low for 9-10 hours, until tender.
Slice brisket thinly or tear it apart. Skim fat from the surface of the sauce if desired. Serve brisket with sauce. with sauce.