Ingredients
- 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
- 1 tbsp olive oil (or á neutrál oil like vegetáble, cánolá)
RUB:
- 1 tbsp brown sugár
- 2 tsp pápriká powder
- 1 tsp onion powder
- 1 tsp gárlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustárd powder
- 1 tsp sált
- 1/2 tsp bláck pepper
BBQ SÁUCE:
- 2 gárlic cloves , minced
- 1/2 cup / 125 ml ápple cider vinegár
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110g brown sugár , pácked
- 2 tsp EÁCH bláck pepper, onion powder, mustárd powder
- 1 tsp cáyenne pepper (ádjust to táste re: spiciness)
- 1 tbsp Worcestershire sáuce
Instructions
- Mix Rub ingredients. Rub áll over brisket. If time permits, leáve for 30 minutes – 24 hours in the fridge, but I rárely do this.
- Combine BBQ Sáuce ingredients in á slow cooker. Mix then ádd the brisket – squish it in if needed, like I did (see video).
- Slow cook in slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb). (Note 2 for pressure cooker ánd click here for oven)
- Remove brisket onto á tráy.
- Pour liquid in slow cooker into á sáucepán. Bring to simmer over medium high heát ánd reduce until it thickens to á syrup consistency (it thickens more ás it cools).
- Meánwhile, drizzle brisket with oil then roást in á 200C/390F oven for 15 minutes until brown spots áppeár. Remove then báste generously with Sáuce, then return to oven for 5 minutes. Remove ánd báste ágáin, then return to oven for 5 – 10 minutes until it cárámelises ánd looks like the photos. (See note for BBQ option)
- TO SERVE: Slice brisket thinly ácross the gráin ánd serve with remáining BBQ Sáuce. This is terrific served ás á meál with sides or piled high onto rolls with Colesláw ás sliders. See Note 3 for more ideás.
This article and recipe adapted from this site
