Easy and delicious—beef brisket cooked low and slow in a homemade barbecue sauce

 

Yield: 12–15 servings

 

Ingredients:

3–5-lb. beef brisket

 

Barbecue sauce:

1 large onion, cut into long, thin strips

1½ cups ketchup

½ cup dark brown sugar

⅓ cup duck sauce

4 tablespoons soy sauce

3 tablespoons apple cider vinegar

1 teaspoon fresh garlic, minced

½ teaspoon black pepper

¼ teaspoon cayenne pepper

 

Brisket seasoning:

3 tablespoons paprika

1 tablespoon chili powder

1 tablespoon salt

1½ teaspoons brown sugar

1½ teaspoons garlic powder

1 teaspoon black pepper

1 teaspoon cayenne pepper

¾ teaspoon onion powder

 

Directions:

Mix all barbecue sauce ingredients in a bowl until sugar is dissolved and ingredients are combined.

Pour barbecue sauce into Crock-Pot.

Mix brisket seasonings in a small bowl until combined.

Rub seasoning over top and bottom of brisket.

Place seasoned brisket into Crock-Pot.

Cover Crock-Pot and set to medium.

Cook for 10–12 hours or until soft.

If brisket is still firm, set Crock-Pot to high and continue cooking until soft.

Once soft, keep Crock-Pot on low until ready to serve.

Plate whole brisket on a platter with extra sauce and serve with fork and knife to pull apart pieces.

Or remove brisket from Crock-Pot, shred with 2 forks, place back in Crock-Pot, and mix with juices.

Serve over rice or mashed potatoes.