Feb 8, 2015

Slow Cooker Barbecued Beef Brisket

Slow Cooker Barbecued Beef Brisket

The slow cooker is the perfect vehicle for preparing brisket. This cut of meat was made for "low and slow." This may look like an "ugly buggly" pile of beef, but it's sooooo tasty.

The meat is first coated with a spice rub and then refrigerated for several hours, preferably overnight.

One of my favorite secret ingredients in this dish is canned chipotles in adobo. Whenever I open a can of this magical stuff, I blend it with a stick blender, and keep the mixture in the fridge. It's so good in scrambled eggs, quesadillas, guacamole, and even Bloody Marys.

There are 16 ingredients in this brisket, and it is loaded with flavor. If you like meat, make this. It is "melt in your mouth" amazing.

Slow Cooker Barbecued Beef Brisket

Serves 8

Ingredients

1/2 C dark brown sugar
3 T minced canned chipotle chile in adobo, divided
1 T ground cumin
1 T sweet paprika
Salt and pepper
1 five pound beef brisket, trimmed
2 onions, minced
2 T tomato paste
4 cloves of garlic, minced
1 T vegetable oil
1 T chili powder
1/2 C water
1/4 C ketchup
1 T apple cider vinegar
1/4 tsp liquid smoke

Instructions

  1. Combine the brown sugar, 2 T of the chipotles, the cumin, paprika, 1 tsp salt, and 2 tsp of pepper. 
  2. Prick the brisket all over with a fork. 
  3. Rub the brisket with the sugar mixture, wrap it in plastic wrap, and refrigerate the meat for 8 to 24 hours. 
  4. Unwrap the meat and place it in a 6 to 7 quart slow cooker. 
  5. In a medium bowl, mix the onions, tomato paste, garlic, oil, chili powder, and 1 T of the chipotles. 
  6. Place the bowl in a microwave, and cook for 5 minutes, stirring halfway through. Transfer the mixture to the slow cooker. 
  7. Add the water to the slow cooker. Cover, and cook for 9 to 10 hours on low. 
  8. Transfer the brisket to a cutting board, cover with foil, and let it rest for about 30 minutes. 
  9. Skim the fat off the top of the braising liquid, add the ketchup, vinegar, and liquid smoke. Whisk and season with salt and pepper to taste. 
  10. Slice the brisket and place it on a serving platter. 
  11. Spoon the sauce over the meat, and serve. 
This meat makes great leftovers too. 

Slightly adapted from Slow Cooker Revolution.

6 comments:

  1. This is a gorgeous slice of meat. I need to get some brisket to cook, STAT!

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  2. Love it! I've been using my crockpot tons lately, with the freezing cold weather out and all. Nothing better than coming home to a ready-made meal that is hot. Brisket hits home!

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  3. i don t have a slow-cooker anymore but I love brisket cooked low and slow... I use the oven at 275 F but my recipe is not nearly as amazing as yours, which shall be pinned ASAP!

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  4. Woo boy! This was one of those posts that says "Make me NOW!" So I did. Last night's dinner (with some cheese grits) and today's lunch and I even left some for the hubs (but just a little). Awesome, awesome recipe. The brisket is fall-apart tender with just the right amount of heat. A smidge on the sweet side for me–although it's really not sweet-sweet–so I'd cut the brown sugar and up the vinegar next time, but that's just a personal preference. Seriously fab recipe. Thanks!

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  5. These sounds amazing. I don't think your picture is ugly bubbly at all, it makes it look DELICIOUS!

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