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.

Saturday, July 11, 2015


1 (3 to 4 lbs) beef brisket
3 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp celery salt
1 tsp black pepper
1 to 1 1/2 tsp liquid smoke
2 cloves garlic, minced
2 bay leaves
Your favorite BBQ sauce

Trim excess fat from brisket, if necessary. Place brisket in a large resealable plastic bag.

In a small bowl combine the Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, and garlic; reach inside bag and spread the mixture over the meat on both sides. Seal bag and refrigerate for 24 hours.

Using at least a 4-quart slow cooker, place the meat including the marinade, and the bay leaves into the cooker. Cut meat if necessary to fit in cooker.

Place lid on cooker and cook brisket on low for 7 hours.

Add barbecue sauce to the cooker and cook for another hour.

Serve with additional barbecue sauce, if desired.

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