Slowcooker BBQ Beef Brisket

Slowcooker BBQ Beef Brisket
Slowcooker BBQ Beef Brisket
Slowcooker BBQ Beef Brisket
Yields1 Serving
 FOR THE BARBECUE SAUCE:
 1-1/2 cups Ketchup
 1/2 cup packed Dark Brown Sugar
 1/2 cup Water
 1/4 cup grated Yellow Onion
 2 Chipotle Peppers in Adobo Sauce, finely chopped
 3 tablespoons Cider Vinegar
 3 tablespoons Worcestershire sauce
 1 teaspoon Garlic Powder
 3/4 teaspoon Freshly Ground Black Pepper
 
 FOR THE BRISKET:
 1/4 cup Paprika
 1 tablespoon Chili Powder
 1 tablespoon Ground Cumin
 1 tablespoon packed Dark Brown Sugar
 1 tablespoon Kosher Salt, plus more as needed
 1 teaspoon Cayenne Pepper
 1 teaspoon Garlic Powder
 1 teaspoon freshly Ground Black Pepper, plus more as needed
 1 (5-pound) Beef Brisket
 
 FOR THE SANDWICHES:
 6-8 Sturdy, crusty Hoagie Rolls
 Crock Pot Barbecue Brisket
 6-8 slices Smoked Provolone Cheese
 1 large Sweet Onion, sauteed until golden in olive oil
 Pickled Jalapenos {optional}
1

FOR THE BARBECUE SAUCE:

2

Combine the Ketchup, dark brown sugar, water, onion, minced chipotles, vinegar, Worcestershire, garlic powder and black pepper. Whisk until the brown sugar is dissolved and then pour it into the slow cooker.

3
4

RUB FOR THE BRISKET:

5

In a separate bowl combine 1/4 cup paprika, 1 tablespoon of chili powder, ground cumin, dark brown sugar and kosher salt. Then measure and add in a teaspoon of cayenne pepper, garlic powder and coarse black pepper.

6
7

Slice the brisket in half and rub the entire thing with the seasoning. Drop it into your slow cooker with the barbecue sauce in the bottom, secure the lid and set your slow cooker to low and cook for 10-12 hours.

8
9

Remove the brisket to a cutting board and either shred or slice.

10
11

Pour the sauce from the crock-pot into a large bowl and let sit for 30 minutes. Once the fats float to the top, use a spoon and skim it off and discard.

12
13

Add the shredded beef brisket back into the crock-pot and the skimmed barbecue sauce and keep warm until ready to serve.

14
15

FOR THE SANDWICHES:

16

I toast 6-8 sturdy, crusty hoagie rolls under the broiler for a few minutes.

17
18

Top with a heaping amount of saucy shredded beef brisket and a slice of smoked {or non smoked} provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and then top the whole thing with sauteed onions and pickled jalapenos {if you want} and serve! Truly the onions make it work.

19
20

And this barbecue beef brisket reheats beautifully and makes EXCELLENT leftovers!

21
22

Enjoy!

23
24

For FULL RECIPE, PICTURES & MORE visit www.simplyscratch.com

Category

Ingredients

 FOR THE BARBECUE SAUCE:
 1-1/2 cups Ketchup
 1/2 cup packed Dark Brown Sugar
 1/2 cup Water
 1/4 cup grated Yellow Onion
 2 Chipotle Peppers in Adobo Sauce, finely chopped
 3 tablespoons Cider Vinegar
 3 tablespoons Worcestershire sauce
 1 teaspoon Garlic Powder
 3/4 teaspoon Freshly Ground Black Pepper
 
 FOR THE BRISKET:
 1/4 cup Paprika
 1 tablespoon Chili Powder
 1 tablespoon Ground Cumin
 1 tablespoon packed Dark Brown Sugar
 1 tablespoon Kosher Salt, plus more as needed
 1 teaspoon Cayenne Pepper
 1 teaspoon Garlic Powder
 1 teaspoon freshly Ground Black Pepper, plus more as needed
 1 (5-pound) Beef Brisket
 
 FOR THE SANDWICHES:
 6-8 Sturdy, crusty Hoagie Rolls
 Crock Pot Barbecue Brisket
 6-8 slices Smoked Provolone Cheese
 1 large Sweet Onion, sauteed until golden in olive oil
 Pickled Jalapenos {optional}

Directions

1

FOR THE BARBECUE SAUCE:

2

Combine the Ketchup, dark brown sugar, water, onion, minced chipotles, vinegar, Worcestershire, garlic powder and black pepper. Whisk until the brown sugar is dissolved and then pour it into the slow cooker.

3
4

RUB FOR THE BRISKET:

5

In a separate bowl combine 1/4 cup paprika, 1 tablespoon of chili powder, ground cumin, dark brown sugar and kosher salt. Then measure and add in a teaspoon of cayenne pepper, garlic powder and coarse black pepper.

6
7

Slice the brisket in half and rub the entire thing with the seasoning. Drop it into your slow cooker with the barbecue sauce in the bottom, secure the lid and set your slow cooker to low and cook for 10-12 hours.

8
9

Remove the brisket to a cutting board and either shred or slice.

10
11

Pour the sauce from the crock-pot into a large bowl and let sit for 30 minutes. Once the fats float to the top, use a spoon and skim it off and discard.

12
13

Add the shredded beef brisket back into the crock-pot and the skimmed barbecue sauce and keep warm until ready to serve.

14
15

FOR THE SANDWICHES:

16

I toast 6-8 sturdy, crusty hoagie rolls under the broiler for a few minutes.

17
18

Top with a heaping amount of saucy shredded beef brisket and a slice of smoked {or non smoked} provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and then top the whole thing with sauteed onions and pickled jalapenos {if you want} and serve! Truly the onions make it work.

19
20

And this barbecue beef brisket reheats beautifully and makes EXCELLENT leftovers!

21
22

Enjoy!

23
24

For FULL RECIPE, PICTURES & MORE visit www.simplyscratch.com

Slowcooker BBQ Beef Brisket

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