Side Pannel
Slow Cooker Smoked Brisket
Slow Cooker Smoked Brisket
- Recipe Submitted by maryjosh on 07/17/2018
Ingredients List
- For the Rub
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup kosher salt
- 2 tablespoons cracked black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- For the Brisket
- 3 to 4 pound Certified Angus Beef brand brisket
- 2 to 3 tablespoons liquid smoke ( I use Mesquite)
- For the BBQ Sauce
- 1 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup plus 2 tablespoons cider vinegar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 2 teaspoons dry mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
Directions
Combine all of the rub ingredients in a small bowl or mason jar. Stir, or shake, to combine well.
Trim brisket of any large amounts of fat
Place the brisket on a large sheet of tin foil and cover both sides well with the rub. Sprinkle the liquid smoke over the meat and then wrap it tightly in the tin foil. Place in the refrigerator for 8 to 24 hours.
Remove the wrapped roast from the refrigerator, making sure the foil is still tightly wrapped around the brisket.
Place in a 6-quart slow cooker and close the lid. Cook on low for 10 hours (I cook mine overnight).
Preheat oven to 400 degrees F.
Carefully remove the brisket from the slow cooker and place on a baking sheet. Save the juices in the slow cooker
Baste the brisket well with some of the juices from the slow cooker and place in the oven. Cook for 10 minutes. Remove the brisket from the oven and carefully turn it over, baste with more juices and return to the oven for 10 more minutes.
Remove the brisket from the oven and set aside.
Meanwhile, add all of the ingredients for the BBQ sauce to a small saucepan. Bring to a boil then reduce to a simmer. Let cook for 20 minutes, stirring occasionally.
Slice the brisket against the grain and place slices on a piece of the Texas toast, or toasted sandwich roll. Drizzle with BBQ sauce and place another piece of Texas toast on top.
Serve with coleslaw, potato salad, or your favorite BBQ side.
Store leftover BBQ Sauce in an airtight container in the refrigerator.
Trim brisket of any large amounts of fat
Place the brisket on a large sheet of tin foil and cover both sides well with the rub. Sprinkle the liquid smoke over the meat and then wrap it tightly in the tin foil. Place in the refrigerator for 8 to 24 hours.
Remove the wrapped roast from the refrigerator, making sure the foil is still tightly wrapped around the brisket.
Place in a 6-quart slow cooker and close the lid. Cook on low for 10 hours (I cook mine overnight).
Preheat oven to 400 degrees F.
Carefully remove the brisket from the slow cooker and place on a baking sheet. Save the juices in the slow cooker
Baste the brisket well with some of the juices from the slow cooker and place in the oven. Cook for 10 minutes. Remove the brisket from the oven and carefully turn it over, baste with more juices and return to the oven for 10 more minutes.
Remove the brisket from the oven and set aside.
Meanwhile, add all of the ingredients for the BBQ sauce to a small saucepan. Bring to a boil then reduce to a simmer. Let cook for 20 minutes, stirring occasionally.
Slice the brisket against the grain and place slices on a piece of the Texas toast, or toasted sandwich roll. Drizzle with BBQ sauce and place another piece of Texas toast on top.
Serve with coleslaw, potato salad, or your favorite BBQ side.
Store leftover BBQ Sauce in an airtight container in the refrigerator.
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