Thursday, August 14, 2014

BBQ Beef Brisket

After 10 hours of slow cooking in a sweet and smoky chipotle sauce you get this barbecue goodness. Good thing we are just two eating it because we had so much leftovers that lasted for days!

Barbecue sauce:
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
1/4 cup water
1/4 cup finely chopped yellow onion
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 chipotles in adobo sauce, finely chopped
1 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
Brisket spices:
1/4 cup paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 (5-pound) beef brisket
Place all of the barbecue sauce ingredients in a 3-quart or larger slow cooker and stir to combine.
Place the brisket spice rub ingredients in a medium bowl and stir to combine. Place the brisket on a cutting board and cut it in half widthwise. Evenly coat it with the spice rub and place the 2 brisket pieces in the slow cooker. Cover and cook on low until fork-tender, about 10 hours.
Transfer the brisket to a cutting board. Remove the excess fat and slice the meat against the grain into 1/4-inch-thick pieces or shred the meat with 2 forks.
Use a spoon to skim and discard the fat from the surface of the barbecue sauce. Pour the barbecue sauce from the slow cooker into a medium saucepan and heat to thicken adding a little cornstarch mixed with water if needed.

Return the sauce and meat to the slow cooker and stir gently to combine. Taste and season with salt and pepper.

Source:  Chow
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