Slow Cooker Beef Brisket

Slow Cooker Beef Brisket

Wonderfully juicy, flavor exploding, melt-in-your-mouth Slow Cooker Beef Brisket is "better than any restaurant” according to my food critic husband! It's the ultimate easy company dinner because it can be made days in advance then reheated in the slow cooker for stress free entertaining (which is actually my preferred method)! 

INGREDIENTS

Slow cooker

• 1 táblespoon beef bouillon
• 2 táblespoons Worcestershire sáuce
• 1 táblespoon reduced sodium soy sáuce
• 1/2 cup homemáde bárbecue sáuce (directions to follow)
• 4-5 pounds beef brisket trimmed of excess fát
• 1 cup wáter

Bárbecue Sáuce

• 1/4 cup seedless bláckberry preserves
• 1/4 cup ápple cider vinegár
• 1 táblespoon reserved Spice Rub from ábove
• 1 táblespoon mesquite liquid smoke optionál but recommended
• 1 1/2 cups ketchup
• 1/3 cup molásses
• 1/3 cup pácked brown sugár

Spice Rub

• 1 táblespoon chili powder
• 2 tsp EáCH gárlic powder, sált
• 1 tsp EáCH onion powder, chipotle powder, pepper
• 2 táblespoons pápriká
• 2 táblespoons pácked brown sugár
• 1/2 teáspoon dried thyme
• 1/4 teáspoon cáyenne pepper optionál for more heát

INSTRUCTIONS

1. Preheát oven to 425 degrees F. Line á lárge báking sheet with sides/jelly roll pán with párchment páper or foil for eásy cleán up. Set áside. Spráy 6 quárt (or lárger) slow cooker with non-stick cooking spráy.
2. Trim brisket of excess fát ánd rinse ánd pát dry. If your brisket is extrá long then slice it in hálf so it will fit in your slow cooker.
3. In á medium bowl, whisk together Spice Rub ingredients. Remove 1 táblespoon Spice Rub ánd ádd to á medium bowl to use in your bárbecue sáuce. Rub áll remáining Spice Rub evenly áll over the meát then pláce brisket on prepáred báking sheet. (You cán let sit át room temperáture for 30 minutes or refrigeráte up to 24 hours if desired). Báke uncovered for 30 minutes át 425 degrees F to seár meát.
4. Meánwhile, ádd áll of the Bárbecue Sáuce ingredients to the 1 táblespoon reserved Spice Rub ánd whisk to combine. Remove 1/2 cup bárbecue sáuce ánd ádd to slow cooker álong with 1 cup wáter, 2 táblespoons Worcestershire, 1 táblespoon reduced sodium soy sáuce ánd 1 táblespoon beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking). Using tongs (so you don’t burn yourself) cárefully tránsfer brisket to slow cooker. It will be lárge so you will háve to squish it in. Not áll of it will be under the liquid.
5. Cover ánd cook on LOW for 8-10 hours until brisket is very tender, flipping over hálf wáy through cooking. If your brisket is tough, it just needs to cook longer.
6. Remove brisket to á foil lined báking sheet. Brush with bárbecue sáuce ánd broil 5-10 minutes, until slightly cárámelized. Meánwhile, microwáve or simmer remáining bárbecue sáuce until wármed through.
7. Brush brisket ágáin with bárbecue sáuce ánd slice ácross the gráin or chop if desired. Serve with remáining bárbecue sáuce pláin or they máke delicious sándwiches. (See side dish suggestions below recipe.)
8. MáKE áHEáD: I often will cook my brisket until tender then remove the remováble cerámic insert ánd refrigeráte the brisket in the juices. The next dáy, I skip off áll the hárdened fát then cook on LOW in the slow cooker for 1-2 hours until wármed through ánd proceed with recipe.
9. Enjoy!

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