Barbecue Brisket


Barbecue Brisket


My favorite branding time food is  barbecue brisket.  I usually cook brisket in the oven all night, but this time I stuck it in my slow cooker and six hours later it was so tender, juicy, and delicious.  We were out fencing and I wasn’t sure how long we would be.  On occasion, I have put something in the oven and not made it back before it turns into something resembling shoe leather, so I eliminated the worry and used the slow cooker.  It doesn’t get any easier than this.  I have to have my barbecue sandwich with the coleslaw on the bun; I think it’s referred to as Memphis Style, but to me it’s the only way to eat it.  The sweet and tangy barbecue with the creaminess of the coleslaw is soooo good together.  Try it, you’ll like it, I promise!  


1 beef brisket, mine was about 3 lbs

3 cups beef broth

1 cup worcestershire sauce

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon fresh ground pepper

2 garlic cloves smashed

Your favorite barbecue sauce, everyone knows mine is Pine Ridge

Cooking Directions:

Season brisket with salt, pepper and chili powder and place in slow cooker with the fat side up.  Mix beef broth and worcestershire sauce together and pour over brisket.  Place lid over slow cooker and cook for 6 to 8 hours.  Remove brisket to a baking dish and pull apart with forks.  Pour barbecue sauce over brisket.  Brisket can be served as is or on a sandwich topped with coleslaw, or on with the coleslaw on the side if you prefer.



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