Brisket in the Crockpot

One of my daughter's favorite meats is a brisket. She has loved brisket since she was a young child. When I was growing up, my mother used to make brisket in the oven, throwing a little bit of this and a little bit of that into the pot. While my daughter loved the end result it was near impossible for me to duplicate the recipe.

Today, when I make a brisket I almost always use my crockpot. A brisket is a cut of meat that needs to cook for several hours anyway, so why not cook it in the crockpot where it will stay moist and absorb all of the flavors I add in?

One of the sauces I create involves ketchup, Worchestshire sauce and onion soup mix. I mix them all together and then instead of adding water, I add either Coke or 7-Up, depending on what I have in the house. Adding the soda adds a bit of a sweet taste to the ketchup mixture. I place the meat on the bottom and then add the sauces on top. I then set the crockpot on low and cook up to eight hours.

Another recipe I love is a cranberry brisket. This recipe requires a little prep work before you can put the ingredients into the crockpot. Sautee two onions chopped, two stalks of celery chopped, two carrots chopped and four cloves of garlic minced. Once soft, add in one can of whole berry cranberry sauce. Mix and remove from heat. Depending on the size of my brisket, I'll sometimes brown the brisket before putting it into the crockpot. If the brisket is small in size, about 3 pounds or less, I'll skip the browning process. Place the brisket in the crockpot, add the sauce and then set on low for up to eight hours.

Both of these recipes are great when I'm working a full day. I plug in the crockpot before leaving and the meat is tender and ready when I get home from work. We serve the brisket with either rice or potatoes and a hot vegetable. This makes a great meal that is very simple to prepare.

Audrey's mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at http://www.recipe-barn.com

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Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce

Barbeque beef brisket might just be the very starting of barbeque itself. And it is nothing else but the king of meats in Texas barbeque circles. Although brisket has a prestige of being difficult to master, the truth is it is as straightforward as following a few steps. We will originate the exquisite barbequed beef brisket using three easy recipes.

This beef brisket formula is best cooked on a charcoal barbeque pit, which includes a fire pit. If you do not own one, you can use a gas or charcoal grill, where you have the fire going on one side, and cook indirectly on the other.

Meat Casseroles

Beef Brisket

Ingredients:

1 8-10 pound beef brisket, packer-trimmed

2 cups of Texas Dry Rub (see below)

2-3 cups Beer Mop Sauce (see below), in bowl

Use a packer-trimmed brisket for this recipe. That is a brisket with a thick layer of fat on one side. It regularly comes sealed in a tight plastic wrap. On the day before you will be eating, pat the dry rub all throughout the meat, development sure to rub it into every fold. Place the brisket in a plastic bag and refrigerate overnight.

First thing in the morning, take off the brisket from the refrigerator and let it sit on the kitchen counter so it will get closer to room temperature. In the meantime, get the fire to your barbeque pit going to about 210 degrees Fahrenheit.

After an hour or so, when you, the mop sauce, and all things else is ready, place the brisket on the opposite side of the fire pit (the cool side).

At this point, many brisket cooks, say to place the brisket fat-side up so the fat helps baste the meat. We will go against the grain here, as this formula seems to work better by placing the brisket fat-side down, so the fat can drip down into the fire, causing smoke to rise up and flavor the meat. Close the lid of the barbeque pit.

Maintain a climatic characteristic between 180 and 220 degrees, and cook the beef brisket for 1 to 1 1/4 hours per pound of meat. About every hour, when you feel like you just have to peek, go ahead and dab some beer mop sauce on the meat.

After done, shut down your fire, take off the barbequed brisket, and let it sit for 20 minutes. You will see where the brisket is divided into two pieces by a layer of fat. Cut through that layer to isolate the two pieces. Then trim off the thickest parts of fat from bot pieces and slice them thin against the grain of the meat.

Serve barbeque sauce on the side, if desired. But never drench the meat in sauce. A dinky goes a long way.

Texas Dry Rub Recipe

Ingredients:

3/4 cup paprika

1/4 cup quality chile powder

1/4 cup ground black pepper

1/4 cup sugar

1/4 cup salt

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon ground cayenne pepper

Mix the spices fully in a bow. This makes 2 cups of dry rub. You can store any dry rub you do not use in a sealable jar for up to 3 months.

Beer Mop Sauce Recipe

Ingredients:

1 12 ounce can of beer

1/2 cup fresh lemon juice

1/2 cup vegetable, corn, or canola oil

1/2 medium onion, minced

2 garlic cloves, minced

2 tablespoons of Texas Dry Rub (from above)

1 1/2 teaspoons worcestershire sauce

Mix all things together. Apply mop sauce with a small string mop made for barbeque. You can use a pastry brush if you want.

Authentic Barbeque Beef Brisket With Texas Dry Rub and Beer Mop Sauce

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