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
- 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
- Combine all the ingredients except for the brisket in your slow cooker.
- Add the brisket, fat side up. Spoon some of the liquid over the top.
- Cook on low for 8-11 hours or until very tender.
- 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.