Fast Food | Episode 8
Ingredients:
For Slow Cooker
- 4-5 pounds beef brisket trimmed of excess fat
- 1 cup water + 1 tablespoon beef bouillon -or- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1/2 cup your favorite BBQ sauce*
*NOTE: only Sweet Baby Ray’s enters my home, but you do you.
For Spice Rub
- 2 tablespoons paprika
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 2 tsp EACH garlic powder, salt
- 1 tsp EACH onion powder, chipotle powder, pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for more heat)
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside.
- Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker.
- In a medium bowl, whisk together Spice Rub ingredients.
- Rub the Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired).
- Bake uncovered for 30 minutes at 425 degrees F to sear meat.
- Meanwhile, to slow cooker add 1 cup water + beef boullion (or beef stock), BBQ sauce, 2 tablespoons Worcestershire, and tablespoon reduced sodium soy sauce. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).
- Using tongs, carefully transfer brisket to slow cooker. It may be large so it’s okay to squish it in. Not all of it will be under the liquid.
- Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer.
The Story:
As you can see, I’m not one of those annoying bloggers who make you read a whole story before you get the recipe. I hate that, too. You’re welcome.
This recipe was inspired by my Midlife Crisis Challenge – Day 37 was to find a new recipe to cook for dinner. If you have no idea what I’m talking about, here is the entire Midlife Crisis library, so you can catch up.
This is one of those recipes that is so easy, you *almost* feel guilty for the “ooh”s and “aah”s and “mmm”s from your family. Even my picky eaters loved it, and it will make your whole house smell mouth-watering the whole day as it cooks. Don’t be surprised if even your teenagers venture from their rooms, following the aroma.
This one also satisfies my hearty-eating carnivore husband. Most of us enjoy it on a bun as a sandwich, but it’s also great over rice, or try topping a baked potato with delicious shreds of this brisket.
I would love for you to give this recipe a try and let me know what you think. Better yet, give it your own spin and report back how your tweaks worked out so I can try them out, please. And be sure to include photos.
Would you be interested in a full-length step-by-step video of how to make it? Let me know in the comments and I’d be happy to film it for you!
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