Prep 20 mins
Cook 8 hrs
From Southern Living January 2012. As a note, I am not a fan of cumin so I would reduce it to 1/2 tsp and/or omit it altogether!
- 1 large sweet onion, sliced
- 3 garlic cloves, chopped
- 14.79 ml chili powder
- 14.79 ml jarred beef base
- 14.79 ml Worcestershire sauce
- 4.92 ml cumin
- 7.39 ml hickory liquid smoke
- 907.18-1360.77 g beef brisket, flat trimmed
- 59.14 ml beer
- 44.37 ml bottled chili sauce
- Lightly grease a 6 quart slow cooker, add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket and place brisket over onion mixture in slow cooker.
- Whisk together beer and chili sauce. Slowly pour mixture around brisket, avoid removing spices from brisket.
- Cover and cook on low for 7 to 8 hours or high 4 to 5 hours. When done uncover and let sit in cooker 20 minutes.
- Remove brisket from slow cooker; cut brisket across the grain into thin slices put on serving plate and spoon pan juices over meat.
This is not a Texas style barbecued brisket. It's a big roast. Using the liquid smoke gives the meat a very distinct taste that in my opion is not very good.
This should not have "Texas" or "Barbeque'd" anywhere in the name. We don't put brisket in the crock pot in Texas and BBQ'd means cooked over an open flame of some sort. Neither of which this recipe contains. If you put a brisket in the crock pot or cook in an oven, that becomes a roast. And nothing should ever be touched with liquid smoke, yuk! <br/><br/>Put it on a 220* smoker for 14 hours with some Pecan or Post Oak wood, then you have a Texas BBQ'd brisket.
Not Texan! Brisket is only smoked here, not braised. If you absolutely must make this, and want to get something at least slightly Texan I would do the following. Do not omit the cumin, use double the chili powder (although this doesn't need to be a hot chili powder), add onion powder, garlic powder and use mesquite smoke, not hickory. And no self-respecting Texan recipe ever uses chili sauce. Ever.