Slow Cooker Texas Style Beef Brisket Recipe 455

Steps:

• Place the beef brisket in a large slow cooker with the fat side up. Pour the coffee over the meat. Cook the brisket on LOW for 24 hours.
• Meanwhile, stir together the ketchup, cola beverage, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
• After 24 hours, remove and discard any fat from the brisket. Use a fork to pull apart and shred the meat. Pour the sauce over the meat, stirring to coat evenly, and cook 1 hour longer.

Steps:

• Combine all the ingredients--except barbecue sauce--in a bowl, stir and pour over brisket. I like to marinate the brisket right in the slow cooker insert. Marinating is optional but it really adds to the flavor. Marinate brisket in the refrigerator over night if preferred, otherwise move to the next step. Note: If your brisket has a layer of fat, be sure to place the brisket fat side up in the slow cooker. After brisket is done and goes in the roaster pan, remove fat and discard before shredding, slicing or adding barbecue sauce. All all marinade ingredients into the slow cooker, stir and add brisket. Cover and cook on low 8 hours or until tender and easily flakes with a fork. Preheat oven to 350 degrees. Add brisket, along with 1/2 cup juices from the slow cooker, to a roasting pan. Discard the remaining liquid along with bay leafs. Either pull the brisket apart with 2 forks or slice thinly across the grain. Pour barbecue sauce over brisket and heat for 15 minutes. Serve on toasted wheat buns or rolls if desired. TIP: To lower the calories, fat and carbohydrates, simply cut the serving size in half...which will equal 1/2 cup.

Steps:

• In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Steps:

• Place the beef brisket in a large slow cooker with the fat side up.
• Pour the coffee over the meat.
• Cook the brisket on low for 24 hours.
• Meanwhile, stir together the ketchup, cola, worchestershire sauce, mustard, liquid smoke and brown sugar in a bowl until well blended.
• Refrigerate until needed.
• After 24 hours of cooking, remove and discard any fat from the meat.
• Use forks to pull the meat apart and shred the meat.
• Pour the sauce over the meat, stirring to coat evenly and cook 1 hour longer.

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

Steps:

• MARINATE THE NIGHT BEFORE: In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, black pepper and Liquid Smoke, if desired.
• Cut brisket in half and place in the bag.
• Seal bag and turn to thoroughly coat brisket with seasonings.
• Refrigerate overnight.
• GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add broth.
• Cover and cook on low 6-8 hours or until tender.
• MAKE SAUCE A FEW MINUTES BEFORE BEEF IS DONE: In a small sauce pan, saute onion in canola oil until tender.
• Add garlic and cook one minute longer.
• Stir in remaining ingredients; heat through.
• SAUCE UP THE BRISKET: Remove brisket from the slow cooker; discard bay leaves.
• Place one cup cooking juices in a measuring cup; skim fat.
• Add skimmed, measured juices to the barbeque sauce.
• Discard any juices remaining in the slow cooker.
• Return brisket to the slow cooker with BBQ sauce mixture.
• Cover and cook on high for 30 more minutes to allow flavors to blend.
• TO SERVE: Thinly slice across the grain and serve with sauce.

Steps:

• HEAT the oven to 250°F.
• SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
• SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
• REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.