 | Before I moved to Texas, barbecue meant pulled pork, ribs or grilled chicken. I had never had brisket before I moved here and I wasn't a huge fan initially, once I learned the right places to get it and my preferred way to eat it (on Texas Toast with pickles, barbecue sauce and a bit of ranch dressing,) I grew to love it. C used to smoke brisket back when we had a charcoal grill, but it has been years since he had made it. I had bought a huge cut for the barbacoa beef and only ended up using half. This recipe from Taste of Home was intriguing. And delicious. I loved the way the brisket turned out. Tender and full of flavor, without the hassle of smoking it all day long. C was not impressed with the barbecue sauce though, he still prefers the Kraft variety from the bottle (fool!) |
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon celery seed
¼ teaspoon pepper
1 fresh beef brisket (2-1/2 pounds), trimmed
½ cup ketchup
½ cup chili sauce
¼ cup packed brown sugar
¼ cup cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon mustard
In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.
Cover and cook on high for 4-5 hours or low for 8 to 10 hours, until the meat is tender. Simmer the reserved sauce in a small saucepan over low heat for 20 minutes before serving. Slice and serve with the reserved sauce.
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