test kitchen-slow cooker brisket
recipe from America's test kitchen for slow cooker
- 1/2 cup packed dark brown sugar
- 1 tablespoon paprika
- 1 tablespoon of cumin
- 1 teaspoon of salt
- 2 teaspoons a black pepper
- 2 tablespoons of canned chipotle chili
- One finely chopped onion
- three tablespoons of oil
- 1 tablespoon chili powder
- two cloves of garlic
- 1/2 cup of water
- One open tray
Trim the fat from the brisket and score the top of the brisket with a sharp knife half-inch apart.
Rub the meat with the rub wrap and refrigerate for at least an hour.
For the BBQ sauce, sauté the onion in three tablespoons of oil for several minutes. Add 1 tablespoon chili powder, 2 close garlic, add this mixture to the slow cooker and cover with an aluminum pan. Place the meat on top of the aluminum pan and add 1/2 cup of water. Make sure the meat does not touched the bottom of the slow cooker.
turn on a slow cooker on low for 12 hours or high for 7 to 8 hours.
For the BBQ sauce. Remove the meat from the slow cooker pour the juices in a fat separator, let sit for 5 min. Strain the fat from the juices and pour 1 cup of the juice over the sliced meat. With the remaining juice add 1/4 cup of ketchup, 1 tablespoons cider vinegar and 1/4 teaspoon of liquid smoke.