Slow Cooker BBQ Beef Brisket
Submitted By: Taz
Ingredients:
5 lb 'First Cut' (AKA Flat) Beef Brisket - trimmed
Rub:
2 tsp Kosher Salt
2 tsp Granulated Sugar
1 tsp Ancho Powder - can substitute chili powder if desired
1 tsp Fresh Ground Black Pepper
1 tsp Garlic Powder
1 tsp Mustard Powder
½ tsp Chipotle Powder - can substitute cayenne pepper if desired
½ tsp Onion Powder
½ tsp Celery Seed
'Sauce':
½ Cup Ketchup
½ Cup Chili Sauce*
¼ Cup packed brown sugar
2 Tbs Cider Vinegar
2 Tbs Worcestershire Sauce
-OPTIONAL-
½ - 1 ½ tsp Liquid Smoke - amount to taste
Preparation:
- Thoroughly combine all of the 'rub' ingredients in a bowl and then rub all over the brisket until well coated and all of it has stuck to the meat
- Place the rubbed brisket in the crock of a 5-6 quart slow cooker (Crock Pot®) and place in refrigerator overnight (minimum 8 hours)
- Mix together all of the 'sauce ingredients until thoroughly combined
- After the rubbed brisket has sat overnight, pour the sauce over the top of the brisket
- Cover the slow cooker and cook on low for 8-10 hours (4-5 hours on high) until meat is tender
- Remove brisket from slow cooker and allow to rest for 10 minutes before slicing or shredding
- Transfer the remaining liquid to a sauce pan and cook over medium heat until reduced if desired to serve as a dipping sauce or to sauce the meat for sandwiches/sliders
- Serve hot
*
We are not talking Asian style chile sauce here (ie Sriracha sauce) we are talking about the
'good ol American' chili sauce condiment. I prefer Bennett's Original Chili Sauce® but
Heinz Chili Sauce® works as well - both can usually be found next to the ketchup in the
grocery store
