Categories: Slow Cooker
Ingredients
- 3 – 4 lb beef brisket
- 1 tbsp olive oil (or a neutral oil like vegetable, canola)
- Rub:
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- BBQ Sauce:
- 2 garlic cloves , minced
- 1/2 cup apple cider vinegar
- 1 1/2 cups ketchup
- 1/2 cup brown sugar , packed
- 2 tsp EACH black pepper , onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
Directions
- Place Rub in a bowl and mix to combine.
- Rub all over brisket with your hands. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.
- Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).
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Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for other methods)
- Remove brisket onto a tray.
- Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
- Meanwhile, drizzle brisket with oil then roast in a 200C/390F oven for 15 minutes until brown spots appear. Remove then baste generously with Sauce, then return to oven for 5 minutes. Remove and baste again, then return to oven for 5 – 10 minutes until it caramelises and looks like the photos.
- BBQ OPTION instead of oven – fantastic chargrilled flavour: Brush grills with oil, then preheat BBQ to medium high. Place beef on the grills and leave until browned, then turn the beef over and brown the other side. Baste the beef generously and turn, then baste again. Do this repeatedly until there is a nice caramelised glaze on the brisket, then remove.
- TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders. See Note 3 for more ideas.