Ingredients:
for the dry rub:
2 tablespoons salt
2 tablespoons dark brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon minced (dried) onion
1 tablespoon garlic powder
1 tablespoon chili powder
1/2 tablespoon smoked paprika
1/2 tablespoon ground mustard
1/2 tablespoon oregano
1 teaspoon thyme
1 teaspoon celery seed
1 teaspoon chipotle powder
6 lb beef brisket
2 large onions, cut into 1/4 inch thick slices
for the sauce:
1/4 cup thick Worcestershire sauce
1/4 cup bourbon
2 tablespoons mesquite liquid smoke
Directions:
The night before you want to make the brisket, whisk together the dry rub ingredients. Lightly score the meat on both sides with the tip of a knife. Rub the dry rub into the meat on all sides. Place in a resealable bag or marinating container and refrigerate overnight. The next morning, line the bottom of a oval 6-quart slow cooker with the onion rings. Quickly sear the meat on both sides. Place the brisket on top. Whisk together the sauce ingredients in a small bowl. Pour over the meat. Cover the slow cooker. Cook on low 8-10 hours. Slice the meat and discard the onions.
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