Slow Cooker Barbecue Brisket Sliders Food

SLOW COOKER BARBECUE BRISKET SLIDERS

Steps:

• Sprinkle brisket generously with salt and pepper. Mix the onion powder, smoked paprika, garlic powder, cumin, and cayenne pepper together in a small bowl. Dry rub both sides of the brisket with the seasoning mixture.
• Stir together the honey barbecue sauce and brown sugar. Pour half of the sauce into the bottom of your slow cooker. Place the seasoned brisket, fatty side up, into the slow cooker. Don't worry if it's a little big for the cooker, the brisket will shrink as it cooks. Cover the top o the brisket with the remaining sauce.
• Cover the slow cooker. Cook brisket on low for 9-10 hours, or until fork tender.
• When the brisket is cooked, remove it carefully from the slow cooker and place it on a cutting board.Pour the sauce from the slow cooker into a large bowl and let it cool.
• Slice off the fat cap from the top of the brisket and discard.
• Flip the brisket over so the leaner side faces upward. You'll be able to see the direction of the meat grain better on this side. Slice the brisket against the grain. The meat will start to fall apart and "shred" as you slice... this is good.
• Skim the fat from the sauce in the bowl. The fat will appear lighter in color than the sauce, like droplets of oil on the surface. Skim as much fat as you can.
• In a small bowl, stir together cornstarch and 1 tbsp of water till completely smooth. Pour the cornstarch mixture into the sauce and stir to combine.
• Pour half of the sauce back into the slow cooker. Layer the slices of brisket meat on top of the sauce. Pour the remaining sauce over the brisket.
• Turn slow cooker to high for about 1 hour, till the meat and sauce are heated through and the sauce begins to bubble and thicken. Note that some slow cookers run hotter than others; keep a close eye to make sure the sauce doesn't get too hot or overly dry. If the sauce starts to dry out, add some hot water or more barbecue sauce to the slow cooker. Switch to warm as soon as the sauce begins to bubble and thicken. Shred the meat with a fork till desired texture is reached. Taste the meat; season with more salt and pepper, if desired. For a sweeter sauce, stir in a little more brown sugar to taste. Keep the slow cooker on warm setting till ready to serve.
• Serve meat on soft warm slider buns. Sometimes I top the meat with a little coleslaw or a pickle slice. You don't need anything too fancy, these sliders are just great as-is-- easy, simple, homemade comfort food.

SLOW-COOKED BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

SLOW-COOKER BARBECUE BRISKET

Steps:

• Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours.
• Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
• Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g

BBQ SLOW-COOKER BEEF BRISKET

Steps:

• Whisk barbecue sauce and flour until blended.
• Place vegetables in slow cooker; top with 1/2 cup barbecue sauce mixture and meat. Cover with lid. Cook on LOW 8 to 9 hours. Meanwhile, refrigerate remaining barbecue sauce mixture until ready to use.
• Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter. Whisk remaining (refrigerated) barbecue sauce mixture into juices in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
• Cut meat across the grain into thin slices. Add to platter with vegetables. Drizzle with sauce.

BRISKET SLIDERS WITH WHITE BARBECUE SAUCE

Steps:

• For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire.
• Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve.
• For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve.
• To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce.

SLOW COOKER BBQ BEEF BRISKET

Steps:

• Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
• Cook on High until beef shreds easily with 2 forks, about 6 hours.

SLOW-COOKER BEEF BRISKET

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

SMOKY BARBECUE BEEF BRISKET (CROCK POT)

Steps:

• Trim fat from brisket. If necessary, cut to fit into crock pot.
• Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
• For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
• Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.

BRISKET SLIDERS WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.

BBQ SLOW COOKER BRISKET

Steps:

• In a bowl mix together the dry rub ingredients.
• Rub the mixture all over the brisket then place it in a 6 quart slow cooker Crockpot. Click for a 6 quart Crockpot
• In another bowl, combine the BBQ Sauce ingredients and slowly pour it over the brisket in the crockpot.
• Slow cook on low for 8 to 10 hours.
• Remove the brisket to a broiler pan. Click for a broiler pan.
• Pour the liquid from the slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens, about 10 - 15 minutes.
• At the same time, preheat the broiler to high.
• Baste the brisket generously with the BBQ sauce. Broil for 1 1/2 - 2 minutes.
• Remove from the oven and baste again, then return to the broiler for 1 1/2 - 2 more minutes until it caramelizes just a bit. Watch so it doesn't burn or overcook.
• Slice the brisket thinly against the grain and serve with remaining BBQ Sauce.

BOURBON SHREDDED BEEF BARBECUE (SLOW COOKER)

Steps:

• Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain.
• Transfer roast to a 5-qt. slow cooker. Combine the ketchup, water, bourbon, onion, brown sugar, Worcestershire sauce, lemon juice, vinegar, mustard, celery seed and chili powder; pour over roast.
• Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.