BBQ Beef brisket is a perfect meat to serve a crowd ~ and I love serving these BBQ Beef Brisket sandwiches for family summer picnics. No worries about overcooking the meat due to late guests because the longer it cooks, the better it taste! And the brisket pairs well with macaroni and cheese, roasted veggies, and a chopped salad. Yep, the menu is a done deal ;o)
Ingredients:
- 5-6 lb. beef brisket
- 1 Tbsp olive oil
- 1 cup ketsup
- 1/2 cup brown sugar
- 3 cloves garlic, minced
- 2 Tbsp apple cider vinegar
- 1 Tbsp chili powder
- 1 Tbsp smoked paprika
- Salt and pepper to taste
Directions:
- Add catsup, brown sugar, garlic, vinegar and seasonings to a small bowl; stir until combined. Set aside.
- Remove most of the top fat; leave only a thin layer (no more than 1/4"). Season sides and bottom of beef brisket with olive oil, and sprinkle entire brisket with salt and pepper. Place brisket in a large cast iron skillet over medium-high heat and cook each side until browned, about 10 minutes. If skillet is too small, cut in half and brown in 2 batches.
- Lightly spray the inside of a large slow cooker, set on low, with cooking spray. (If available, use an 8 quart oval crock pot.) Transfer brisket to slow cooker, fat side up; pour the bbq sauce over the brisket. Add about 1 cup of water around edges. Cover and cook about 7 hours. Do not lift the lid during this time or you will need to increase your cooking time as much as 30 minutes per lift. The brisket is done when a meat thermometer reads 160 degrees at thickest part of meat.
- Remove the brisket to a cutting board; remove all visible fat from brisket. Using 2 forks, pull brisket apart. Remove any visible fat from the bbq sauce and then return brisket to slow cooker and continue cooking until ready to serve.
- If you prefer a thicker bbq sauce, transfer sauce to a small saucepan. In a small cup, whisk together 1 teaspoon of corn starch and a small amount of cold water; then whisk into the BBQ sauce; stir until sauce thickens.
No comments:
Post a Comment