Slow-Cooked Barbecue Brisket

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  • 2-3lb. Beef Brisket (trimmed of fat) seasoned with salt and pepper and/or spicy dry rub

Cooking Liquid:

  • 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.