While living in Texas for many years, I became a devoted fan of barbecue. In Texas, barbecue is an art and everyone competes for the best barbecue sauce. I loved all that I tried and when visiting Texas, now, I have to make a stop at some of my favorite barbecue restaurants. I never could duplicate the recipes to my liking, mainly because of the amount of time it takes to slow cook on the barbecue grill to get the true essence of great tender, flavorful barbecue. I found an easy and very delicious method for making barbecue beef brisket. Brisket is a tough cut of meat and needs marinating and slow cooking. So I put my trusty Crockpot to use. I marinade the brisket 3 to 4 hours and sometimes overnight (the best) right in the liner of the Crockpot and just need to put the liner back in the pot. I turn it on either a high or low setting, depending how much time I have allotted before serving. This is a delicious version of Texas Barbecue Beef.
- Yields: 6 – 8 servings
- Difficulty: Easy
- Total: Auto for 8 hours, Low for 9-11 hours, High for 5-6 hours
- 5-6 lb. beef brisket
- 18 ounce bottle of BBQ sauce (1 ¾ cups)
- 2 TBS. brown sugar
- 1 tsp. garlic salt
- 1 tsp. seasoned salt
- 2 tsp. coarse black pepper
- ½ tsp. Onion powder ¼ tsp. liquid smoke
- ½ tsp. dry mustard
- 2 tsp. Worcestershire sauce
- ¼ tsp. liquid smoke
- Combine all ingredients except brisket in removable liner of Crockpot. Add brisket and turn to coat well with sauce. Marinate brisket in liner with lid for 3-4 hours or overnight in refrigerator.
- Place liner in base, cover and cook on Auto for 8 hours. Low for 9-11 hours or High for 5-6 hours.
- Remove brisket from Crockpot when fork-tender and let rest for 10 minutes before slicing Serve with side dishes, such as baked beans and cole slaw. Also, can be served in a Kaiser or Hoagie roll with chopped onions and sliced jalapeño peppers and extra sauce. Delicious!