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Brisket with Smoky Barbecue Sauce

1 2 to 3-lb fresh beef brisket (not corned beef)
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp celery seed
1/8 tsp pepper
1/2 cup catsup
12 cup chili sauce
1/4 cup packed brown sugar
2 Tbsp vinegar
2 Tbsp Worcestershire sauce
1-1/2 tsp liquid smoke
1/2 tsp dry mustard

Trim fat from brisket. If necessary, cut brisket to fit slow cooker.

Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in 3-1/2, 4-1/2, or 5-quart slow cooker.

For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, and dry mustard. Pour over brisket.

Cover; cook on Low for 8-12 hours or on High for 4 to 5 hours. Remove meat from slow cooker. Cut the brisket into thin slices across the grain. Skim fat from juices in slow cooker; serve juices with meat.

Makes 6 to 8 servings

Note: Served sliced with juice, or can serve sliced beef on buns or rolls.

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