Slow-cooked BBQ brisket

There are two groups of people who are serious about brisket: Jews, and Texans. Well, I'm a Jew, and here's my attempt at a Texas-style brisket! Okay, it's not really Texas-style. It's not smoked; rather, it's braised more in the style of my people, but with smoky flavors. I served it with some extra jus and leftover mustard barbecue sauce. I've also made it before and served it with horseradish. I do use liquid smoke in the cooking liquid. It is a natural product made from capturing smoke, condensing it, and passing it through water, filtering the carcinogens in the process, thus I do not find its use problematic. If you'd prefer, you could experiment with using smoked paprika as a substitute. Also in the picture is a "faux-tato" salad, which I will be posting the recipe for shortly.

SLOW COOKER BBQ BRISKET
Serves 4-6

INGREDIENTS

• 2 lb brisket (flat cut/first cut is lean, point cut/second cut is fatty)
• 1/4 cup freshly-squeezed lemon juice or 2 Tbs cider vinegar
• 3/4 cup tamari or soy sauce
• 1 can reduced-sodium beef broth
• 1 Tbs liquid smoke
• 1 tsp garlic powder

DIRECTIONS

1. Combine all the ingredients except for the brisket in your slow cooker.
2. Add the brisket, fat side up. Spoon some of the liquid over the top.
3. Cook on low for 8-11 hours or until very tender.
4. Trim off the top fat layer (or leave it on if you prefer) and slice the brisket. Serve with extra jus and horseradish and/or BBQ sauce.

Posted in: beef,slow cooker