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!