Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Slow Cooker BBQ Brisket




Source of Recipe


Adapted from recipes at allrecipes.com and cookscountry.com


Recipe Introduction


This makes a nice, moist brisket. I am not confident that the maneuver with the loaf pan makes a huge difference – next time I’ll try it without and see. You should start the preparations the morning before you want to cook the brisket since it should sit with the rub mixture for 24 hours and then cook in the slow cooker for 7-8 hours.


List of Ingredients




RUB:
1 tablespoon dried thyme leaves
1 tablespoon paprika
2 T. brown sugar
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

BRISKET:
4 pound beef brisket, trimmed of fat
3 tablespoons vegetable oil
1 onion, chopped fine
2 tablespoons BBQ sauce
1 tablespoon chili powder
2 garlic cloves, minced
1/2 cup water
2 tablespoons Worcestershire sauce
1/4 cup BBQ sauce

SAUCE:
1/4 cup BBQ sauce
1 tablespoon cider vinegar

Loaf pan (one that will fit in the slow cooker – I used a disposable aluminum one)


Recipe



Mix together the rub ingredients and rub into both sides of the brisket. Wrap in plastic wrap, place in a ziplock bag and refrigerate for 12-24 hours.

Sauté the onions in the oil until soft and lightly browned. Add the 2 T. BBQ sauce, the chili powder and the garlic and cook an additional couple of minutes. Place this mixture in the bottom of the slow cooker – make sure that it is placed so that the loaf pan will completely cover it. Place the loaf pan over the onions upside down. Put the brisket on top of the loaf pan so that it doesn’t touch the bottom of the slow cooker. Pour the 1/2 cup water into the bottom of the slow cooker. Sprinkle the Worcestershire sauce over the brisket and brush with 1/4 cup BBQ sauce. Cover and cook on high for 7-8 hours (or on low for 10-12 hours).

When the brisket is tender, remove from the slow cooker and cover with foil. Allow to rest for 30 minutes. Remove the loaf pan from the cooker and strain the remaining liquid into a large measuring cup (you can keep all the strained bits out for adding back to the sauce, if you like). Skim the fat and add enough water, if needed, to make 2 cups of liquid.

When the brisket has rested, place on a cutting board and slice thinly across the grain. Place the slices in a casserole and pour 1 cup of the liquid over. Place the remaining cup of liquid in a small saucepan. Add 1/4 cup BBQ sauce and the vinegar. Heat and season to taste with salt and pepper. Serve with the brisket.

Serves 8-10.