Slow Cooker Brisket
From Summer in Texas to Winter In New York, A taste I crave
Equipment
- Slow Cooker with rack
Ingredients
- 1 ea Brisket Flat ~1-2 lb, Washed, Dried
- 1 tsp Liquid Smoke
- 1/4 cup BBQ Rub https://www.roguechef.com/?p=2378
- 1 cup BBQ Sauce Need to do a post for this
Instructions
- Wash and dry the brisket
- Rub down well with liquid smoke, all surfaces
- Rub down the brisket with rub, covering all surfaces with a good coat
- Place brisket in a container with a rack, and refridgerate for at least 2 hours overnight is best.
- Remove from refridgertor and allow to come to room temp, ~30 - 45 minutes
- Cook on low until tender, 6-8 hours
- Remove from slow cooker, tent to rest, and reserve juices
- In a small pot over medium heat, combine juices and bbq sauce, simmer to thicken
- Slice brisket across the grain, and serve, passing sauce on the side.
Notes
A basic slow cooker / oven-roasted BBQ brisket.
One can roast this off in a low oven, ~225-250, the key is when one can "pinch" the brisket and have it shred in your fingers.
I age the brisket uncovered, using the refrigerator to help dry the surface of the meat to get a bark on the bbq.
I vary from conventional knowledge in that I do not slow cook the brisket in the sauce. It is an oven BBQ, not a braise.
Nutrition
Calories: 112kcalCarbohydrates: 23gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 1121mgPotassium: 64mgFiber: 1gSugar: 17gVitamin A: 115IUVitamin C: 1mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!