Slow-cooked BBQ Beef Brisket

Yesterday I made BBQ Beef Brisket in our new slow-cooker. Hannah and RJ came up for a visit to see our new place. Ashley and I went shopping early in the day so that I could get the brisket in the slow-cooker before it got to late. With an eight hour cook time, I was shooting for a late dinner, so that Ash could be home from work around the time it was ready.

We spent about $80 on all the spices (we didn’t have any, since we just moved) required to (mostly) stock the spice cupboard. I discovered the recipe on Rachel Rappaport’s blog Coconut & Lime.

The components required to assemble this meal are very easy to find. I was able to get everything at our local supermarket. The dish is made up of two parts, a sauce and a dry rub.

Slow-cooked BBQ Beef Brisket

Rub:
1/2 tablespoons salt
1 tablespoons dark brown sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon minced (dried) onion
1/2 tablespoon garlic powder
1/2 tablespoon chili powder
1 teaspoon paprika (smoked)
1 teaspoon mustard (powder)
1 teaspoon oregano
1 teaspoon thyme (fresh, preferably)
1/2 teaspoon celery seed
1 teaspoon chipotle (dry ground)

Mix the ingredients for the rub together. Score both sides of your brisket with a sharp knife, and apply the rub to the meat. Put your meat in a container (I used a gallon ZipLock bag) and put it in the fridge for a few hours, overnight if you are preparing the night before.

Sauce:
1/2 cup Worcestershire sauce
2 teaspoons ketchup
1/4 cup bourbon
2 tablespoons of liquid smoke

Final preparation:

Line the bottom of your slow cooker with a couple large onions sliced into quarter-inch thick rings. Pull the meat out of the fridge and sear both sides of it in a pan with a little oil. Drop it in your slow cooker on top of your onions, and pour the sauce over it. Cook for 8 – 10 hours on low. Enjoy it!

Post-dinner assessment:

Everyone enjoyed the brisket. We had planned to have asparagus in a garlic soy sauce, but the supermarket was out of asparagus that cost less than a new kidney. The brisket ended up being tender and flavorful.

Thanks to Rachel Rappaport for the recipe. Please visit her blog Coconut & Lime, here is her recipe (without my minor changes).