Barbecued Brisket

Thursday 29 May 2014

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I've noticed a lot of this ready made in the shops recently.  Charging at a premium price, for what looks to be a very small piece of meat.  By the time you bought enough to serve your family, it would cost a small fortune.   Why buy ready made when it's so easy to make at home, and probably much tastier too!  

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It does take a bit of planning as you need to rub the meat with the spice rub on the evening prior to cooking.   The meat then marinates overnight in this mixture.  The next morning you simply place it into the slow cooker with some barbecue sauce and Worcestershire and let the slow cooker do all the hard work.  

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This leaves you free to do whatever you want all day, free from worry, as dinner is cooking itself in the slow cooker.  Of course if you don't have a slow cooker, you can simply pop it all into a casserole dish and cook it in a very slow oven for the same amount of time.  I would suggest  a temperature of 150*C/300*F.  Do check it from time to time though, just to make sure it's not burning or going dry.  

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In any case by the end of the day you will be rewarded with fork tender beef in a lovely sauce, perfect for shredding and spooning out onto toasted buns.  I like to top mine with sweet pickled hot peppers and bake a few oven chips on the side.  Salad is also nice on the plate, just so you get some of your five a day you know.  We all need those!  Enjoy!  

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*Barbecued Brisket*
Serves 8

Deliciously tender beef brisket, perfect shredded and piled onto toasted buns. Plan ahead as the meat marinates over night.  The next day is a dawdle however as
you just pop it into the slow-cooker and let it go.  

1 TBS dried thyme leaves
1 TBS sweet paprika
2 tsp coarsely ground black pepper
2 tsp fine sea salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
3 pounds of beef brisket, unroll and trim off any fat, 
discarding the fat.
2 TBS Worcestershire sauce
1 bottle of barbecue Sauce (about 1 1/2 cups)
(I like the honey one)

Mix together all of the spices in a small bowl.  Rub them into the brisket, covering it completely.  Place it into a plastic food bag and tie shut.  Place into the refrigerator overnight.

The next morning whisk the barbecue sauce and Worcestershire sauce together in the bottom of a slow cooker. Place the beef on top.  Cover and cook on low for 8 to 10
hours, until the meat is fork tender.  Shred and serve piled onto toasted buns as desired.


  1. What a great recipe. Am a big fan of slow cooked meat, and this proves it isn't just for winter dishes.

    It's definitely one I shall try - if we do actually get some BBQ weather, of course. In fact, shall give it a try irrespective!

  2. Thanks Chris! I know what you mean about "if" we get any BBQ weather! It's not looking good this week!

  3. I consider brisket one of our "state" dishes here in Texas and this recipe sounds fantastic! Will definitely be trying it and here in deep east Texas we have BBQ weather just about year 'round. I saw a perfect T-Shirt on facebook that describes our east Texas winter. It said "I survived a Texas winter, January 6 & 7, 2017."


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