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.
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.
The file photo.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.