Slow-Cooked Barbecue Brisket
- 2-3lb. Beef Brisket (trimmed of fat) seasoned with salt and pepper and/or spicy dry rub
- 1 cup water
- ¼ cup Worcestershire sauce
- 1 Tbsp. vinegar
- 1 tsp. crushed beef bouillon cube
- ½ tsp. dry mustard
- ½ tsp. ground red pepper
- 2 cloves garlic minced
Sauce for serving:
- ½ cup of cooking liquid (uncooked)
- ½ cup catsup
- 2 Tbsp. brown sugar
- 1 tsp. molasses
- 2 Tbsp. butter
Whisk cooking liquid ingredients together in a medium bowl. Save ½ cup to be used later in sauce. Season brisket with salt and pepper and maybe a little spicy dry rub to give it an extra kick. Brown the brisket on the grill, about 4 minutes each side. This will deepen the finished flavor (grilling is optional).
Place brisket in slow cooker and top with remaining cooking liquid. Cook for 8-10 hours. If you are around at the half way mark, turn it over. This will keep it moist.
Combine ingredients in a small sauce pan and simmer to bring flavors together.
When brisket is done, slice across the grain into 2 or 3 inch chunks. Then take a couple of forks and shred it by pulling it apart.
Mix in half of the sauce and toss. Serve with soft sandwich rolls or bread. Top with remaining sauce.