Smoky Barbecue Beef Brisket Crock Pot Food

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.

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

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.

BUSY DAY BARBEQUE BRISKET

Steps:

• Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
• Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.

KELLY'S CROCK POT "SMOKED" BEEF ROAST OR BRISKET

Steps:

• Trim beef of any large extra fat. A little is good for flavor.
• Place the roast in the middle of a large piece of aluminum foil.
• Rub beef all over with all of the spices.
• Sprinkle liquid smoke over beef and rap tightly in foil. Make sure it's completely wrapped.
• DO NOT ADD ANY LIQUID TO THE CROCKPOT!
• Place in crock pot and cook on low setting for 8-10 hrs (10 for a larger cut of beef).
• Unwrap beef and serve with the "smoker" juices in the crock pot or with your favorite barbecue sauce.

BEEF BRISKET

Steps:

• Mix all ingredients together in a small bowl, using large serving fork, pierce brisket all over.
• Apply the rub liberally to all sides of a beef brisket.
• Cover with plastic wrap and place in refrigerator from 4 hours to over night. One hour before cooking, remove brisket from the refrigerator, uncover, and allow it to sit and become room temperature.
• Smoke brisket covered for 3 1/2 to 4 hours at approximately 275 to 300 degrees with fat side up without opening the smoker.
• Place brisket on large sheet of heavy duty foil.
• Spread a thinly sliced onion under brisket.
• Pour 1/2 can of beer (Shiner Bock) into the foil and seal well.
• Place into oven or smoker at 250 - 275 degrees and cook 4 to 5 more hours depending on size.
• Remove from oven or smoker, loosen foil at one end to release steam, and allow brisket to rest for 45 minutes.
• Drain juices into bowl and place bowl in freezer for ten minutes to de-fat.
• Separate fat from juices and discard the fat.
• Pour up to one cup of the remaining juices into a sauce pot with your favorite BBQ sauce and bring to boil.
• Slice across grain on the diagonal into long, thin slices approximately 1/4 inch thick.
• Serve with BBQ sauce.

CROCK POT BBQ BEEF BRISKET

Steps:

• Combine the rub ingredients in a small bowl; chili powder, garlic powder, celery seed & pepper.
• Rub onto the meat.
• OPTIONAL: Cover it in plastic wrap and pop it in the fridge overnight to really deepen the flavors.
• Place brisket into bottom of the crock pot. Combine all the sauce ingredients and stir together well.
• Pour sauce all over the brisket, coating evenly.
• Cover and cook on low for about 6-8 hours.
• Remove meat and cut the brisket across the grain, making thin slices.

BARBECUE BEEF BRISKET

Steps:

• Sprinkle roast with salt and pepper.
• Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
• Mix remaining ingredients together except for the lemon.
• Cut off excess fat on roast and slice meat thinly. Cut across the grain.
• Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
• Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
• Remove lemon slices before serving.
• This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.

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.

CROCK POT BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients and rub over brisket. Place in crock pot.
• In a large bowl, combine the sauce ingredients. Pour half over the brisket and set the remaining sauce aside.
• Cover and cook on low for 8-10 hours or until meat is tender.
• Serve with the reserved sauce.

CROCK POT BEEF BRISKET WITH BARBECUE FLAVOR

Steps:

• Gather the ingredients.
• Trim any excess fat from the beef. Place the brisket in the slow cooker . Cut the beef brisket into 2 or 3 pieces if it is too large to lay flat in the crock pot.
• In a small bowl, combine the 1 1/2 cups of water, ketchup, onion soup mix, Worcestershire sauce, spices, garlic, and pepper; pour over the meat in the slow cooker.
• Cover the pot and cook on low for 8 to 10 hours.
• Remove the brisket to a platter; cover loosely with foil to keep warm.
• Combine the 2 tablespoons of flour with 3 tablespoons of water; mix to make a smooth paste.
• Skim fat from juices* and transfer to a saucepan. Bring to a simmer and then stir in the flour-water paste. Cook on low, stirring, until thickened.
• Serve the brisket sliced with the thickened sauce.
• Enjoy.

EASY SLOW COOKER BARBECUE BEEF BRISKET

Steps:

• Combine the Ketchup, dark brown sugar, water, onion, minced chipotles, vinegar, Worcestershire, garlic powder and black pepper. Whisk until the brown sugar is dissolved and then pour it into the slow cooker.
• In a separate bowl combine 1/4 cup paprika, 1 tablespoon of chili powder, ground cumin, dark brown sugar and kosher salt. Then measure and add in a teaspoon of cayenne pepper, garlic powder and coarse black pepper.
• Slice the brisket in half and rub the entire thing with the seasoning. Drop it into your slow cooker with the barbecue sauce in the bottom, secure the lid and set your slow cooker to low and cook for 10-12 hours.
• Remove the brisket to a cutting board and either shred or slice.
• Pour the sauce from the crock-pot into a large bowl and let sit for 30 minutes. Once the fats float to the top, use a spoon and skim it off and discard.
• Add the shredded beef brisket back into the crock-pot and the skimmed barbecue sauce and keep warm until ready to serve.
• I toast 6-8 sturdy, crusty hoagie rolls under the broiler for a few minutes.
• Top with a heaping amount of saucy shredded beef brisket and a slice of smoked {or non smoked} provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and then top the whole thing with sauteed onions and pickled jalapenos {if you want} and serve! Truly the onions make it work.
• And this barbecue beef brisket reheats beautifully and makes EXCELLENT leftovers!

SMOKED BBQ BRISKET

Steps:

• Mix together the spices in a small bowl. Rub the entire brisket with the spice mixture, place on a baking sheet, cover and let stand in the refrigerator for at least 1 hour or up to 6 hours.
• Prepare the smoker according to manufacturer's directions. Place the brisket in the smoker, fat side down, and smoke for 4 to 5 hours or until extremely tender. Baste with the mop every 30 minutes.
• Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes. Remove from the heat and let cool slightly.

SLOW COOKER TEXAS SMOKED BEEF BRISKET

Steps:

• Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
• Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
• Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.