NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
We’re crazy for these diner-style sandwiches, which get an extra punch of crunch from toasted buns and onion rings.
Used 6-quart slow cooker
Rack of baby back ribs, halved, Capfuls of season-all, Onion, cut into chunks or sliced, Corn on the cob, halved, Small bag of baby carrots, and New...
This Slow Cooker Brisket is prepped with a dry rub and then cooked in a delicious sauce!
- 1 Teaspoon Salt
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Pepper
- 2.5 Pound Beef Brisket
- 1/2 Cup Ketchup
- 1/2 Cup Chili Sauce
- 1/4 Cup Packed Brown Sugar
- 2 Tablespoons Cider Vinegar
- 2 Tablespoons Worcestershire Sauce
- 1/2 Teaspoon Ground Mustard
In a small bowl, mix together first 5 ingredients.
Clean your brisket and rub the brisket with the mixture in step one. Rub the opposite of the fat.
Mix together ingredients 7-12 in a separate bowl.
Place Brisket in slow cooker, fat side up.
Pour sauce you made in step 3 over the brisket.
Cook brisket on low for 4-6 hours (depends on slow cooker and true size of brisket).
Enjoy the brisket with the sauce it was cooked in!
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