BARBECUE BEEF BRISKET (Slow Cooker)
Patience is a virtue...good things come to those that wait...
Do you have as hard a time as I have with time? And whether it's making "to-do" lists to save me time and organize my life, scheduling cooking and baking so that everything ends up on the dinner table at the same time, or getting organized for holiday celebrations, time always seems to be a critical component! Thank goodness for easy recipes, easy techniques and slow cookers that just seem to make life go easier! One of our absolute favorites is this Barbecue Beef Brisket, loaded with barbeque flavor an oh-so-simple to make. Tender, moist, meaty and slathered with the best barbecue sauce ever, you'll have a hard time waiting for this to be ready!
If I had to pick one flavor as a favorite, it would have to be barbeque. Smoky, sweet and savory - and who doesn't love barbecue chicken, ribs, potato chips or even barbecue fritos?
This Barbecue Beef Brisket is layered so many different ways with barbecue flavor, and for ultimate flavor and tenderness, it is a two or three day process - but takes only a few minutes each day for fabulous results. Let's start with a savory barbecue spice rub that you'll rub into the meat, and work its magic on the beef brisket overnight. The next morning you'll spend just 10 minutes searing the spiced-up brisket and putting it in your slow cooker with some slivered onions. Another 10 minutes putting together the most fabulous barbecue sauce. You'll use half of that lick-smacking good barbecue sauce in the simmering sauce that cooks the brisket long and slow for a day.
If you're impatient, or simply can't wait any longer because the barbecue aroma coming out of your kitchen is going to start driving you crazy, you COULD slather the rest of that barbecue sauce on top of the brisket and enjoy it right away. But I'm telling you, this is where patience really pays off.
My secret for the best beef brisket is to wrap it up tightly in foil after it has slow-cooked, and let it rest overnight. The moisture and flavor absolutely lock into the meat, and the next day you'll simply warm the brisket up, slather with that marvelous sauce, and then slice or shred it into the best dinner ever.
We LOVE it sliced up for dinner, but my family goes absolutely bonkers when I shred this up for sandwiches too. Piled high on a fresh bakery bun, with a slice of provolone that melts over the top, and sauced up with a spoonful of fresh creamy coleslaw? It's the best sandwich ever!
And for days after, I'll find my family digging around in the fridge, butts in the air, hoping and praying that they can find some leftovers. You'll have to be really creative hiding this if you want to enjoy seconds yourself!
¼ cup brown sugar, packed
2 tablespoons smoked paprika
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon chipotle powder
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon cayenne pepper
Juice from ½ fresh lime
2 cups ketchup or barbecue sauce (for ramped-up flavor - I use Rudolph’s Spicy BBQ Sauce)
½ cup seedless blackberry preserves
1/3 cup molasses
1/3 cup packed brown sugar
¼ cup apple cider vinegar
2 tablespoons Dry Rub (from above)
2 teaspoons mesquite liquid smoke (optional)
Juice from ½ fresh lime
Canola Oil or Olive Oil
4-5 pound brisket (first-cut or flat-half) trimmed of all excess fat
2 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
½ cup Barbecue Sauce (from above)
1-2 onions, sliced vertically
HOW I MAKE THIS:
YIELD: 8-10 servings
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