While living in Texas for many years, I became a devout fan of barbecue. In Texas, barbecue is an art and everyone competes for the best barbecue sauce. I loved all that I tried and now when I visit Texas, I have to make a stop at some of my favorite barbecue restaurants.
I never could duplicate the recipes to my liking, mainly because of the amount of time it takes to slow cook on the barbecue grill to get the true essence of great tender, flavorful barbecue. Eventually I found an easy and very delicious method for making barbecue beef brisket. Brisket is a tough cut of meat and needs marinating and slow cooking in order to become tender.
So I put my trusty Crockpot to good use!
I marinate the brisket 3 to 4 hours and sometimes overnight (the best) right in the liner of the Crockpot and I just need to put the liner back in the pot. I turn it on either a high or low setting, depending how much time I have alotted before serving. This is a delicious version of Texas Barbecue Beef.
- 5-6 lb beef brisket
- 18 oz bottle barbecue sauce (1 3/4 cups)
- 2 tbs brown sugar
- 1 tsp garlic salt
- 1 tsp seasoned salt
- 2 tsp coarse black pepper
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 2 tsp Worcestershire sauce
- 1/4 tsp liquid smoke
- Combine all ingredients except brisket in removable liner of Crockpot.
- Add brisket and turn to coat well with sauce.
- Marinate brisket in liner with lid for 3-4 hours or overnight in refrigerator.
- Place liner in base, cover and cook on Auto for 8 hours. Low for 9-11 hours or High for 5-6 hours.
- Remove brisket from Crockpot when fork-tender and let rest for 10 minutes before slicing.
Serve with side dishes, such as baked beans and cole slaw. Also, can be served in a Kaiser or Hoagie roll with chopped onions and sliced jalapeño peppers and extra sauce. Delicious!