Cooking brisket is time-consuming and complicated. However, the brisket happens to be my favorite cuts of beef. I don’t often get to enjoy it, though, because of the hassle involved in preparing it. Trust me when I say–I’ll never cook brisket on the pit again! This is sooo much simpler and tastier!
7-10 lb. beef brisket, trimmed of as much fat as possible
For the rub: *See Note
2 tbsp. brown sugar
1 tbsp. course salt
1 tsp. ground black pepper
1 tsp. granulated garlic
1 tsp. onion powder
1/2 tsp. spicy Oriental dry mustard
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
1/4 tsp. ground turmeric
*Note: This seems like a lot of strange and expensive ingredients; however, feel free to personalize according to your taste and availability. If you don’t have some of these ingredients on hand, make do without them. Or, substitute what you do have on hand.
20 oz. bottle of good quality Bar-B-Que sauce (I use Sweet Baby Ray’s
1 bottle of beer (the darker, the better)
Trim as much fat from the brisket as possible, then cut into pieces small enough to fit in the slow cooker.
Mix the rub ingredients together in a medium sized bowl, and rub the brisket pieces with it, making sure to coat all sides.
Place a layer of the brisket pieces in the slow cooker, then drizzle about 1/3 of the Bar-B-Que sauce over it. Repeat two more times. You just want to layer the beef and the sauce some.
Pour the beer over the brisket. Set the timer to low and the longest time available. My slow cooker will let me set the time for 8 hours, but that isn’t long enough, so I will reset it during the cooking process for a total cook time of about 10-13 hours, depending on the size of the brisket. I also rotate the brisket pieces around about halfway through, just to ensure that everything is well-coated with the sauce.
When ready to serve:
Preheat oven to 400 degrees. Remove brisket pieces to a sheet pan covered with parchment paper, and roast in the oven for about 15-20 minutes until the outside begins to get crispy.
In the meantime, continue to cook the liquid in the slow cooker on high. Remove brisket from the oven, slice across the grain (This is important; you want to get that stringy texture!), and return to the slow cooker. OR . . . place sliced brisket on a large serving platter and pour the liquid over it.