Crockpot Barbecue Brisket

I love barbecue. I come from a long line of Southerners who know their stuff when it comes to barbecue.

Even though I don’t have the family-secret sauce recipe, I can still create something amazing.

However, I’m a little scant on supplies. I don’t have an outdoor grill or smoker, which are normally quintessential to barbecuing, and it’s *WAY* too hot to even think about turning the oven on for hours.

Enter in crockpot.

I love my crockpot for so many reasons. Mainly because it cooks everything for me, and I don’t have to lift a finger. The trick to tender brisket is to go at it low and slow, the crockpot’s specialty.

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Originally, I envisioned this as a saucy barbecue with a beautiful bourbon-based sauce over top.

However, as my husband put it, “The brisket has such a strong, deep flavor it really doesn’t need sauce.”

I,  on the other hand, thought the sauce balanced out the slight bitterness from the coffee.

In the end, he enjoyed his sauceless and I enjoyed mine tossed in sauce.

Crockpot Barbecue Brisket (THM S)

Serves 4

  • 2.5lbs brisket
  • 1 Tsp ground coffee
  • 1 Tsp chili powder
  • 1 Tsp coriander
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1-2 tsp chipotle chile powder (it packs the heat, so use it wisely)
  • 2 pinches red pepper flakes
  • 2 tsp cumin
  • salt and pepper
  • 1 bay leaf

Mix the dry spices (except bay leaf) together in a small bowl. Remove the brisket from its packaging and pat dry with paper towels. Take the dry rub by the handful, and begin massaging it into all sides of the brisket. You don’t want it to just sit on top of the meat, you want to infuse the meat with flavor so don’t be ginger about it.

Once the meat is well seasoned, put it fat-side-up into your crockpot and place the bay  leaf on top. Set the crockpot to low and let it go for 8-10 hours.

Bourbon Barbecue Sauce (THM FP)

  • 1 8-0z can tomato sauce
  • 1 c water
  • 1 c whiskey (something GOOD that you would want to drink)
  • 2 Tsp tomato paste
  • 2 Tsp apple cider vinegar
  • 2 tsp blackstrap molasses
  • 1-2 Tsp Swerve, or Gentle Sweet
  • 1 tsp dry mustard
  • scant 1 Tsp minced dried onion
  • 1/2 tsp garlic powder
  • 1-2 tsp liquid smoke
  • salt and pepper

Combine all ingredients in a medium sauce pot over medium heat uncovered. TIP* I open the tomato sauce first, and then use it as my measuring cup for other liquids. Also, spray your spoon with coconut oil before measuring the molasses – it will help it not stick.

Bring the mixture to a boil and reduce to simmer for about 45 minutes to an hour. The mixture will reduce down and become thick and rich. Try not to judge the taste too much at the beginning. Do most of your adjustment at the end, when the flavor has had a chance to develop.

When the brisket is finished cooking, shred it between 2 forks and leave it to soak in the cooking juices with the lid off the crockpot.

Serve with or without sauce and your favorite “S” sides – I did sliced fresh tomatoes (a Southerner’s weakness) and steamed buttered broccoli.

Happy barbecuing!

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