Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, November 29, 2013


1 beef brisket (3 to 4 lbs) cut in half in necessary to fit in cooker
3 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp freshly ground black pepper
1 tsp liquid smoke
2 garlic cloves, minced
2 bay leaves
1 bottle favorite BBQ sauce

Trim excess fat from meat and discard.

Place meat in a large ziptop plastic food storage bag.

Combine the Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic, and bay leaves in a small bowl.  Spread mixture all over the meat and seal the bag.  Refrigerate for 24 hours to marinate.

Place the meat and marinade in a slow cooker or crock pot.  Place lid on cooker and cook for 7 to 8 hours on low.

Remove the meat from the cooker and pour the juices into a 2 cup glass measuring cup.  Allow to sit for around 5 minutes then skim fat from the top.  Stir one cup of the juices into the barbecue sauce. Return the meat to the cooker along with the barbecue sauce.  Cook for another hour or until the meat is fork tender.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.