Slow-Cooked Barbecue Brisket (in slow cooker)

By Roger829

Ingredients

• COOKING LIQUID:
• beef brisket 1 3/4 pounds (trimmed of fat)
• water 1 cup
• Worcestershire sauce 1/4 cup
• vinegar 1 tablespoon
• beef bouillon 1 teaspoon CUBE CRUSHED
• dry mustard 1/2 teaspoon
• ground red pepper 1/2 teaspoon
• garlic 2 cloves MINCED
• salt and pepper to taste
• sandwich rolls
• SAUCE FOR SERVING:
• 1/2 cups cooking liquid (uncooked)
• ketchup 1/2 cup
• brown sugar 2 tablespoons
• molasses 1 teaspoon
• butter 2 tablespoons

Preparation

Step 1

WHISK COOKING LIQUID INGREDIENTS TOGETHER IN A MEDIUM BOWL.
SAVE 1/2 CUP TO BE USED LATER IN SAUCE.
SEASON BRISKET WITH SALT AND PEPPER AND MAYBE A LITTLE SPICY DRY RUB TO GIVE IT AN EXTRA KICK.
BROWN THE BRISKET ON THE GRILL, ABOUT 4 MINUTES EACH SIDE. THIS WILL DEEPEN THE FINISHED FLAVOR. (GRILLING IS OPTIONAL)

PLACE BRISKET IN SLOW COOKER AND TOP WITH REMAINING COOKING LIQUID. COOK FOR 8 TO 10 HOURS. IF YOU ARE AROUND AT THE HALF WAY MARK, TURN IT OVER. THIS WILL KEEP IT MOIST.

SAUCE:
COMBINE INGREDIENTS IN A SMALL SAUCE PAN AND SIMMER TO BRING FLAVORS TOGETHER.

WHEN BRISKET IS DONE, SLICE ACROSS THE GRAIN INTO 2 OR 3 INCH CHUNKS. THEN TAKE A COUPLE OF FORKS AND SHRED IT BY PULLING IT APART.

MIX IN HALF OF THE SAUCE AND TOSS. SERVE WITH SOFT SANDWICH ROLLS OR BREAD. TOP WITH REMAINING SAUCE.

ENJOY!