If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: So while not exactly authentic barbecue, this brisket is pretty tasty. My general strategy for things I don’t know what to do with is either (a) make a stew of some sort or (b) stick it in the crockpot with other tasty flavors and home something magical comes out. Well, for the brisket, plan b was a great success. - Brooklyn Locavore
- 2 pounds beef brisket
- 1 teaspoon salt plus extra for initial rubdown
- Fresh ground pepper
- 2 cups bbq sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder or minced onion
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- Generously rub entire brisket with salt and pepper. Set in slow cooker pot.
- In a small bowl, whisk all ingredients until smooth.Pour 2/3 of sauce over brisket, turning brisket so both sides are coated. Once done turning, pour the rest of the sauce over the brisket.
- Cook for 10 hours on low (you can do this part overnight; your kitchen will smell amazing when you wake up the next day!)
- Once done cooking, put the entire slow cooker stoneware into the refrigerator for at least 3 hours or overnight (or all day, if cooked overnight) The fat will rise to the top and solidify. Remove layer of fat from dish.
- Transfer brisket to a cutting board and slice into 1/4 to 1/2 inch slices. Return brisket to stoneware and heat in the oven (uncovered) at 350°F for about 20 minutes, or until sauce starts bubbling. Serve immediately.
- This recipe was entered in the contest for Your Best Barbecue