SLOW COOKER BEEF BRISKET WITH BARBECUE SAUCE

red meat Brisket may be prepared many methods – there’s smoked pork brisket, oven pork brisket but I’m telling you this gradual Cooker pork Brisket recipe is my favored technique for juicy, flavor exploding pork brisket!  And it’s SO smooth!  It’s the final stress unfastened organization dinner due to the fact it is able to be made days earlier then reheated in the sluggish cooker for stress free enjoyable (that's truely my preferred technique)! 

i've been giddily waiting to percentage this red meat Brisket slow Cooker Recipe with you due to the fact it is Christmas worth!!  I virtually love this pork Brisket Recipe greater than my crazy famous gradual Cooker French Dip Sandwiches, slow Cooker fish fry Ribs, slow Cooker Carnitas, and so forth. 

I recognize that may be a formidable assertion, but this brisket is boldly scrumptious. As Patrick and i stood around devouring this meat the second one after I completed photographing, effusive oohs and ahhs became all that could be uttered until we couldn’t stuff our faces any extra. So if you have by no means made red meat brisket or never made gradual cooker pork brisket, put together to your thoughts to be blown with this clean technique for loopy soft, juicy pork brisket each unmarried time.

INGREDIENTS :

Slow cooker :

• 4-5 pounds beef brisket trimmed of excess fat
• 1 cup water
• 1 tablespoon beef bouillon
• 2 tablespoons Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
• 1/2 cup homemade barbecue sauce (directions to follow)

Spice Rub :

• 2 tablespoons paprika
• 2 tablespoons packed brown sugar
• 1 tablespoon chili powder
• 2 tsp EACH garlic powder, salt
• 1 tsp EACH onion powder, chipotle powder, pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper optional for more heat

Spice Rub :

• 2 tablespoons paprika
• 2 tablespoons packed brown sugar
• 1 tablespoon chili powder
• 2 tsp EACH garlic powder, salt
• 1 tsp EACH onion powder, chipotle powder, pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper 

Barbecue Sauce :

• 1 1/2 cups ketchup
• 1/3 cup molasses
• 1/3 cup packed brown sugar
• 1/4 cup seedless blackberry preserves
• 1/4 cup apple cider vinegar
• 1 tablespoon reserved Spice Rub from above
• 1 tablespoon mesquite liquid smoke 

INSTRUCTIONS :

1. Preheat oven to 425 degrees F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside.
2. Spray 6 quart (or larger) slow cooker with non-stick cooking spray.
3. Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker.
4. In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired). Bake uncovered for 30 minutes at 425 degrees F to sear meat.
5. Meanwhile, add all of the Barbecue Sauce ingredients to the 1 tablespoon reserved Spice Rub and whisk to combine. Remove 1/2 cup barbecue sauce and add to slow cooker along with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and 1 tablespoon beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).
6. Using tongs (so you don’t burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid.
7. Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer.
8. Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5-10 minutes, until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through.
9. Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. (See side dish suggestions below recipe.)
10. MAKE AHEAD: I often will cook my brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, I skip off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through and proceed with recipe.