Updated: Oct 25, 2019
Hey y'all, I hope everyone has had a great week! another week without snow is a good week for me lol. This week I made slow cooker barbecue brisket. Let me tell you, I LOVE brisket it is such a beautiful piece of meat, the fat cap adds a layer of flavour that you don’t get with any other cut. I’m also a huge fan of my slow cooker, it is such an underrated kitchen appliance. I have made so many different things in it; from stews and soups to pasta and desserts. First, I’ll start with I should have used a BIG crockpot. Second, I would cook for between 9 and 10 hours. While the brisket was delicious, I would make a few minor changes, I would add more garlic, less apple cider vinegar, and a tad bit more chipotle pepper. Next time I’ll pour the sauce into a saucepan and simmer down so it’s a bit thicker and will serve with mashed potatoes and fried mushrooms.
The leftovers can be used to make a wonderful hash with swiss chard, potatoes, mushrooms and brisket topped with fried or poached eggs. I also used some leftover brisket heated up, to make wonderful sandwiches on fresh crusty rolls topped with mayo, the barbecue sauce and crisp lettuce, so yummy! I definitely will be making this again. Do you guys have a go-to brisket recipe? I’d love to hear it! Thanks for reading! Please subscribe to get the latest recipes.
Slow- cooker Barbecue Brisket
Serves 4(plus leftovers for hash)
3 tablespoons packed light brown sugar
1 ½ tablespoon chipotle chile powder
2 teaspoons ground cumin
1 teaspoon celery salt
1 clove garlic, minced
Kosher salt and freshly ground pepper
4 ½ to 5 pounds point cut beef brisket, trimmed (fat cap intact)
1 ¼ cups ketchup
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
Potato salad and cornbread, for serving (optional)
1. Combine the brown sugar, chile powder, cumin, celery salt, garlic and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine ¾ cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with ¾ cup water. Cover and cook on low 8 hours.
2. Remove brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining ½ cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the sauce for the hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
Recipe Credit: Food Network Magazine September 2013