Wednesday, September 22, 2010

Slow Cooked Barbeque Brisket

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.

No comments:

Post a Comment