My oldest daughter, Jenny, who cooks for a family of six which includes three teenage boys, shared with me her struggles to put dinner on the table after working all day. I created this recipe just for her, so she can put brisket in the slow cooker before she heads for work and have delicious brisket ready to eat when she arrives home. The leftover meat can be used in sandwiches and tacos. Untrimmed beef brisket is one of the most inexpensive cuts of meat to purchase at the supermarket, a bonus when feeding teenage boys. And it just so happens that her boys love brisket.
This recipe also works for those of us without kids to feed. Make brisket once and use the leftovers later in the week. Ever since food prices began soaring, my husband and I are always looking for creative ways to use our leftovers.
Do you ever get confused when you are standing at the meat counter? Which cut of brisket should I purchase—the flat-cut or the point-cut? A whole brisket is a single cut of beef, and butchers cut the whole apart, creating two different cuts.
The “flat brisket” or “first cut” is a large rectangular cut that is even in thickness. It is the leaner cut of brisket and is used in recipes where brisket will be sliced. The “point cut”, sometimes called “second cut” or “deckle”, has a rounded point on one end, is uneven in thickness, and has more fat marbling than the “flat cut”. The point cut is used in recipes where brisket will be shredded. If possible, buy the flat-cut for the following recipe.
It doesn’t matter which cut you choose, brisket is a tough cut of meat that needs to be cooked low and slow either in the oven, slow cooker, or indirect heat on a grill. Slow cooker recipes are ideal for brisket.
Slow Cooker Barbecued Brisket
Makes 10 servings
I prefer serving home-made barbecue sauce with my brisket, but you can use any store-bought brand. I made a Mexican-style barbecue sauce last time I made brisket since I planned to make tacos the following evening with my leftover meat.
For the rub:
4 to 5 pound beef brisket
2 tablespoons tightly packed brown sugar
1 teaspoon dried thyme leaves
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chipotle chili powder
¼ teaspoon cayenne pepper, or to taste
2 teaspoons salt
1 teaspoon large grind black pepper
4 to 5 pound beef brisket
In a medium bowl, place brown sugar, thyme, paprika, garlic and onion powders, chipotle chili powder, cayenne, salt, and pepper and stir to combine.
Trim excess fat from the brisket. Cold meat is easier to trim. Angle a sharp knife horizontally and gently saw the fat from the surface of the meat in strips, leaving a thin layer of fat.
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. If brisket is larger than the slow cooker, using a sharp knife, cut it in half.
Rub the spice mixture evenly over brisket. Place brisket on baking sheet. Let rub sit on brisket for at least 30 minutes or overnight. Place brisket in the oven and sear for 30 minutes.
Mexican-Style Barbecue Sauce
2 tablespoons vegetable oil
2 jalapeños, seeded and minced
4 teaspoons minced garlic
2 cups ketchup
¼ cup fresh lime juice
3 tablespoons apple cider vinegar
¼ cup brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
¼ teaspoon cayenne pepper, or to taste
In a medium saucepan, place oil over a medium heat. When oil sizzle, add jalapeño and garlic and cook for 2 to 3 minutes. Add ketchup, lime juice, vinegar, brown sugar, chili powder, cumin, coriander, and cayenne and stir to combine. Cover, bring to a simmer, and remove from heat.
To cook brisket:
1 cup water
½ cup barbecue sauce
1 tablespoon beef bouillon
2 tablespoons Worcestershire® sauce
1 tablespoon soy sauce
In a medium bowl, place water, barbecue sauce, bouillon, and Worcestershire and soy sauces and whisk to combine. Transfer the sauce to the slow cooker. Transfer brisket to slow cooker, fat side down. Cover and cook on low 6 to 8 hours, turning brisket after 3 to 4 hours, until brisket is tender to slice, but not falling apart. Reserve cooking liquid to reheat leftover meat.
Place brisket on a baking sheet lined with aluminum foil. Brush with barbecue sauce and broil for 5 minutes, basting occasionally, until sauce is caramelized.
Find the meat’s muscle fibers. Turn the roast 90 degrees and slice across the grain into ¼-inch to ½-inch slices.
Brisket Tacos
For brisket tacos
Serve with your choice of garnishes.
Warmed tortillas
Reheated shredded or chopped brisket
Chopped white onion
Queso cheese, crumbled
Chopped Cilantro
Your favorite salsa
Pickled jalapeño slices
Guacamole
Sour Cream
Wrap tortillas in foil and heat in a 175 degrees F oven or warm in a microwave oven (without the foil of course).
Preheat the oven to 325 degrees F. Line a baking dish with aluminum foil and spray the foil with cooking spray. Place brisket in the dish. Add leftover cooking juices, beef broth, or water to prevent brisket from drying out. Cover the dish tightly with aluminum foil. Bake for 20 to 30 minutes, or until heated through.
Chop brisket and toss with Mexican-Style Barbecue Sauce. Serve with your favorite garnishes.
Brisket Sandwiches
Reheated brisket
Barbecue Sauce
Buns
To warm brisket for sandwiches:
Preheat the oven to 325 degrees F. Line a baking dish with aluminum foil and spray the foil with cooking spray. Place brisket in the dish. Add leftover cooking juices, beef broth, or water to prevent brisket from drying out. Cover the dish tightly with aluminum foil. Bake for 20 to 30 minutes, or until heated through. Slice or chop.
Place warmed brisket on bottom half of bun. Top with barbecue sauce.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
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