Things have been moderately healthy around here lately, if you don’t count the cake ball flag I made a few days ago. However, that was for a welcome back dinner and was completely eaten by friends, so technically it doesn’t count.
It got rave reviews though. Not overly sweet like most cake balls. However it was defaced and turned into a pretty gross picture when I left to go to the bathroom for five minutes. I won’t go into details, but I guess I should have known better than to leave it unattended with a group of boys for a few minutes. I was less than pleased, to say the least. Luckily it didn’t affect the taste.
My next recipe is very, very un-Texan of me. In fact, I’m having a hard time writing about it, but it turned out so good that I just have too. I made a brisket this week…. in a crockpot. And I liked it.
I did finish it off in the oven to give it a little bit of fake bark, but the bulk of the work was performed by my trusty crock pot. Of course it doesn’t compare to the real thing, a crock pot just can’t achieve that divine smoky wood flavor you get from a smoker. But, it was good. Not the kind of good where you have to smother it in barbecue sauce good either (we’ve all had barbecue like that, and frankly that isn’t real barbeque). The meat is good on its own, with deep flavors and a lots of juice. There is something to be said about putting meat in a crock pot, leaving it unattended for six hours, and having it turn out awesome. I’m not complaining.
I want to share my recipe with you, but it is a tricky one. There are no exact measurements. It’s more of a few shakes of this, a bit of that, etc. I will share all the ingredients I used. But, you really can’t mess it up. I prefer a nice dry rub with lots of different seasonings, but feel free to modify it as you see fit.
Crock Pot Brisket
3.5 pound brisket cut
Tony Chachere’s Creole Seasoning
4 cloves garlic
1 onion, roughly chopped
2 cups chicken stock
1 can of beer (I used miller lite)
1 1/2 cups barbecue sauce (pick your favorite)
1/2 jar Mezzetta Banana peppers with juice
Mix together salt, pepper, cumin, cayenne, thyme, garlic salt, and creole seasoning. Liberally apply to the cut of brisket and rub the seasonings into the meat. Let marinate for 5 hours.
Add brisket, onion, garlic, chicken stock, beer, barbeque sauce, and banana peppers to your crock pot. Set to high and cook for 6 hours. You can also choose to set it to low and cook for 8 to 10 hours. Your choice!
I opted to make brisket sliders for the first meal. It’s pretty safe to say you will most likely be seeing brisket enchiladas or tacos at some point in the next few days as well.
It’s a perfect meal for a busy night, or if you just don’t feel like cooking on the weekend. Like I said, not the same flavor as a smoked brisket, but still delicious. And easy. Very, very easy.