As I’ve spoken prior, “I know it is February, and I know we have a foot of snow on the ground, but I have a craving for brisket.”
This all started with my youngest looking for a slow cooker to slow roast various types of meat protein. From there it is a short trip down the crazy line to thinking about slow roasted brisket, and from there it is not a long walk on a short pier to slow cooker bbq brisket.
Yes, and for all my Texas followers, this is SACRILEGE OF THE HIGHEST ORDER, and I am sure Ted Cruz, and Greg Abbot will revoke my Texas passport, just as soon as they get electricity back … Until then I shall continue.
Barbecue remains one of the most traditional foods in the United States. While many festive foods, such as roasted turkey or ham, are usually served on particular days or holidays, barbecue can be served on any day. Barbecue is often served on the Fourth of July; however, it is not only confined to that day. Barbecues tend to bring people together and serve as a bonding experience at any time of the year. It brings people back to their roots, providing a cooking experience that is often an escape from civilization and closer to nature. Barbecues are traditionally held outside. They could be small informal gatherings with a few people in a backyard or a formal event that could last all day, typically held for larger numbers of people. Barbecue has been a tradition in the United States beginning with Native Americans. As author Andrew Warnes states, “its mythology of savagery and freedom, of pleasure, masculinity and strength” is part of what makes barbecues so popular to date. By the 19th century barbecues became one of the main forms of United States public celebration, especially in celebration of 4 July.
Slow Cooker Brisket
- Slow Cooker with rack
- 1 ea Brisket Flat ~1-2 lb, Washed, Dried
- 1 tsp Liquid Smoke
- 1/4 cup BBQ Rub https://www.roguechef.com/?p=2378
- 1 cup BBQ Sauce Need to do a post for this
- Wash and dry the brisket
- Rub down well with liquid smoke, all surfaces
- Rub down the brisket with rub, covering all surfaces with a good coat
- Place brisket in a container with a rack, and refridgerate for at least 2 hours overnight is best.
- Remove from refridgertor and allow to come to room temp, ~30 – 45 minutes
- Cook on low until tender, 6-8 hours
- Remove from slow cooker, tent to rest, and reserve juices
- In a small pot over medium heat, combine juices and bbq sauce, simmer to thicken
- Slice brisket across the grain, and serve, passing sauce on the side.
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