igh heat. Carefully add beef brisket and brown the meat on
Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.\n Watch Now
Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.\n Watch Now
owl. Triple or quadruple the recipe and keep the rest in
o 350 dg. and place brisket fat side up in baking
Line baking pan with foil (enough foil to wrap and seal brisket inside).
Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
Season brisket generously with salt and pepper
Add liberal amounts of smoke and salts to both sides of the brisket, rub them in well.
Place brisket in crockpot and add a little water.
Cover with lid and cook on low for 8-10 hours, or till the beef is fork tender.
During the last hour of cooking add the barbeque sauce.
Serve with the Cranberry Horseradish sauce.
To make the Sauce: In a pan on the stove, heat all ingredients until the butter and brown sugar are melted and well mixed. Serve warm with the Brisket.
Cover the brisket with just enough barbeque sauce to coat in a large skillet.
Cook, covered, over low heat just until heated through.
Spread a thin layer of cooked beans over a warm tortilla.
Top with brisket, guacamole, onion and salsa; roll to enclose filling.
Repeat process with remaining tortillas.
150 degrees C). Season the brisket all over with seasoned salt
e spice mixture on the brisket on all sides. If you
moke, if desired.
Cut brisket in half and place in
Combine all dry ingredients. Rub over brisket.
Heat oil over medium heat. Brown meat on both sides, about 10 minutes total.
Transfer meat to a slow cooker. Add beef broth. Cover and cook on Low until beef pulls apart easily with fork, about 8 hours.
Remove meat from slow cooker on to serving dish. Pull apart meat with fork. Serve plain or with barbeque sauce of your choice. Great on hamburger buns for a sandwich too.
Pat brisket dry with paper towels; transfer
ound black pepper.
Dust brisket generously with flour. Place a
ecause as Ree says: \"For Brisket, I sometimes like to use
nto every pore on the brisket and place in a large
Combine first 6 ingredients, garlic salt through liquid smoke.
Rub brisket in spice mixture and put in a greased baking dish.
Cover dish and refrigerate overnight.
Preheat oven to 275 degrees.
Bring brisket to room temperature and pour 1/3 cup of Worcestershire sauce over brisket.
Wrap in foil and cook about 4 hours at 275 degrees.
Pour Barbeque sauce over brisket and cook for 1 more hour.
Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
Cook on Low until beef is tender, about 8 hours.
Transfer beef to a cutting board; shred into small pieces using 2 forks.
Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.
120 degrees C).
Place brisket in a large roasting pan