Skip to content

Oh brisket, my brisket!

2013 May 25

Finished Product.


Yeah, that’s a reference to Dead Poet’s Society, and no, I have no idea why I made it. Sidenote: If you haven’t seen the movie but love standing on desks, I highly recommend watching it!

Anyways, on to today’s topic–brisket. As a Jew, I grew up knowing a very specific kind of brisket–kind of sweet, with onions, carrots, garlic, sometimes cranberries. Anyways, I’ll speak the blasphemous phrase: it sucked. Seriously. Brisket is a delicious and extraordinarily versatile cut of meat, and [we] Jews absolutely butcher it (pun possibly intended).

To most gentiles, goys, southerners, etc. brisket is a cut of meat meant for one thing: barbecue. If you have time and a lot of patience, it’s usually smoked for many, many hours. The burnt ends on the brisket? Always the best part! It’s my favorite barbecue food, and I actively seek out great places that smoke it just right.

I don’t own a smoker. Hell, someone has had possession of our grill for months, so we don’t have one of those, either. I thought it’d be best to simply move forward and try to make it in the slow cooker. That picture you see above is the result–cooked perfectly, falling apart, and absolutely delicious. I can’t recommend this recipe enough.

So, I’ve managed to take some of my trademark horrendous pictures, but at least I’ll be able to show you how to do it, step-by-step! Check after the break for the recipe (and instructions!)

Slow Cooker Barbecue Beef Brisket

  • Brisket, roughly a 3-4 lb. cut
  • 12 oz. barbecue sauce of choice (I prefer the spicy kind (make sure it has no high fructose corn syrup!), but the truly righteous will make their own)
  • 1/3 cup brown sugar
  • 1T water
  • 1/2 T corn starch
  • Onion Powder
  • Cayenne Pepper
  • Garlic powder
  • Salt
  • Pepper
  • Paprika
  • Cumin
  • Chili powder

So, let’s start off with the easy stuff–the rub. Mix together the onion and garlic powders, salt, pepper, paprika, cumin and chili powder. Massage it into the brisket. It should look something like this:

The meat.

Pretty awesome, right? Next, you’ll want to mix together your brown sugar and barbecue sauce. Once you’ve done that, it’s time to get out the slow cooker. Place about half the barbecue sauce in the bottom of the slow cooker. Then, throw the brisket in. Finally, pour the rest of the sauce on top.

Cook on low heat for 6-8 hours, or until the brisket is tender. Once it’s done, throw it onto a large sheet of aluminum foil–leave the barbecue sauce IN the slow cooker. It should look like the picture below:

Om nom nom

Wrap the brisket in foil and allow it to rest for about an hour. The smell will make it SUPER hard to do, but trust me–it’s worth it! Once the hour is up, slice the brisket.

Mix a tablespoon of water with half of a tablespoon of cornstarch, and stir it into the barbecue sauce. Throw the slices of brisket into the slow cooker and cook on high for 1 hour.

After the hour is up, you’re ready to eat! Serve on crappy white/wheat bread, with baked beans and sauteed spicy string beans. A delicious meal, for sure!



No comments yet

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS