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!

Ingredients:

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

 

Directions:

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