If you're a meat lover, or a struggling but committed carnivore like me, I recommend any path in life other than that of the Starving Artist. The financial position dictated by said path generally means most of my experience with meat comes in the form of a hotdog. But not this week! And what do I have to thank for this week's windfall of beef? Unfortunately, not the sale of a piece of art. Instead I'll thank H-E-B, the world's greatest grocery store, for pricing brisket at a measly $2.99/pound this week. Sure, $11.96 is still a sizable chunk of change, but not when it'll feed this artist for a week. So thank you H-E-B. Your crazy-low prices helped make this amazing Crockpot Brisket possible. I'll never forget you. Or this brisket. Or the brisket enchiladas I'll make from leftovers later this week. Or maybe even the brisket chocolate chip brownies I'll experiment with in a vain attempt to seem like a cool, trendsetting foodie. OK, so maybe the brownies are an ill- conceived stretch. Anyhow, thank you H-E-B. Thank you.
- 3-4 pound beef brisket
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 teaspoons paprika powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 3/4 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 1/2 cup apple cider vinegar
- 1 & 1/2 cups ketchup
- 1/2 cup brown sugar, packed
- 2 teaspoons each of black pepper, onion powder, and mustard powder
- 1 teaspoon cayenne pepper (adjust to taste for spiciness)
- 1 tablespoon Worcestershire sauce
- Mix all of the rub ingredients together in a small bowl, then rub all over the brisket with your hands. If time permits, leave for 1-24 hours in the fridge. (I put the rub on, wrapped the brisket in plastic wrap, then put it in the fridge overnight – about 8 hours.)
- Next, combine the BBQ sauce ingredients in your slow cooker. Mix well, add the brisket, then set the slow cooker for 8 hours (3 lb. brisket) to 10 hours (4 lb. brisket).
- Once your brisket has cooked, remove it onto a tray and p our the liquid in the slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).
- Meanwhile, drizzle the brisket with oil then roast in a 400 degree oven for 15 minutes. Remove then baste generously with the sauce you've been reducing, then return to oven for 5 minutes. Remove the brisket and baste again, then return to oven for 5–10 minutes until the sauce caramelizes.
- Finally, slice brisket thinly across the grain and serve with remaining the BBQ sauce. This is terrific served as a meal with beans and potato salad, or piled high on rolls with coleslaw as sliders.