Slow Cooker Beef Brisket

We call this recipe for slow cooker beef brisket the "busy day" one pot meal. It's a great way for you to get your family fed a substantial dinner and not spend a lot of time doing it?

It is a version of Texas-style smoked brisket, which is tender and moist.

If you have the time, let the beef brisket marinate overnight in the spice rub to let it really absorb the flavor of the savory herbs and spices.

For a real Texas flavor, don't forget the liquid smoke - just a very small amount makes a large difference in the flavor of the meat and the sauce that's the result of all that slow simmering.

Busy Day Slow Cooker Beef Brisket

3 pounds beef brisket, trimmed of fat
1 1/2 cups barbeque sauce - the smokier, the better!
2 tablespoons Worcestershire sauce
1/2 teaspoon liquid smoke

1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Combine the thyme, paprika, kosher salt, black pepper, onion powder, granulated garlic, cayenne pepper and ground cumin. Set aside.

Rub the liquid smoke all over the beef brisket, on both sides. Sprinkle the dry rub all over the brisket as evenly as possible.

Whisk together the barbeque sauce and the Worcestershire sauce. Pour this mixture into the bottom of the slow cooker. Place the brisket on top of the sauce, cover the pot and cook on low for 8 to 10 hours. Slice the cooked brisket against the grain and arrange them on a heated platter. Pour some of the sauce over meat, and serve the remainder on the side.

Good To Know - Use a flat piece of beef brisket, called first cut, so that the beef cooks evenly. If the meat is too big to fit in your crock pot, cut it in half.

Food For Thought - If you think you might be making sandwiches with leftovers, double the amount of barbeque sauce and the Worcestershire sauce. You'll have your sauce ready for delicious beef brisket sandwiches. There are those people who eat sandwiches for lunch AND dinner, in which case you've got the makings of 2 or 3 meals. Not bad for so little effort!

On Your Own - Make a triple or quadruple amount of the dry rub. It will last for months in an airtight container. You will have it handy in your pantry for the next time you make brisket, and it is also good with pork and chicken.

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