Slow Cooker Barbecue Beef Brisket

I always thought that making great BBQ beef brisket required alot of time, effort, and patience. With busy schedules, many people just don't have that kind of time or energy after getting home from a long day of work.  Well this recipe is the answer!  You can apply the rub to the beef brisket the night before and refrigerate.  In the morning, just place the brisket in a slow cooker with a few other ingredients.  By the time you arrive home, there will be a big slab of BBQ greatness waiting for you.  Enjoy!

Recommended Equipment:
slow cooker

3 pound beef brisket
1 1/2 cups of your favorite rub.  I used this Basic BBQ Rub
2 tbsp Worcestershire sauce
1 cup beef stock
1 tspn liquid smoke

  1. Apply the rub to the brisket.  Wrap the brisket in aluminum foil and refrigerate overnight.
  2. Add the Worcestershire sauce, the beef stock, and the liquid smoke to the slow cooker.  Remove the brisket from the aluminum foil and place it in the slow cooker.  Try to keep as much of the rub on the brisket as possible.
  3. Place the lid on the slow cooker and cook on low for 8 to 9 hours, until fork tender.
  4. Preheat oven to 350 degrees Fahrenheit. 
  5. Remove the brisket from the slow cooker and place on a baking sheet.  Pour 3 tablespoons of the mixture left in the slow cooker over the brisket.
  6. Place brisket in the oven and bake for 30 minutes to add a nice bark to the brisket.
  7. Remove from the oven and serve with Carolina Style BBQ sauce.
 United States   North Carolina   [ print this recipe for Slow Cooker BBQ Brisket ]

Basic BBQ Rub

This is a basic, all-purpose BBQ rub that will treat any cuts of beef or piggy right.  If you really like BBQ, you may want to buy as many of these ingredients wholesale - it will save you alot of money over the long run!

1/2 cup sugar
1/4 cup paprika
1/8 cup garlic powder
1/8 cup kosher salt
1/8 cup onion salt
1/8 cup celery salt
1/8 cup black pepper
1/8 cup chili powder
1/2 tspn dry mustard
1/4 tspn cayenne pepper

  1. Mix all of the ingredients together until well combined.
  2. Store in an air-tight container for up to 6 months.
 United States    Texas  [ print this recipe for Basic BBQ Rub ]

North Carolina BBQ Sauce

If you like North Carolina style (vinegar-based) BBQ sauce, you will love this simple recipe.  I usually
 use Open Pit BBQ Sauce as the base because it is inexpensive, easy to find, and tastes great.  Feel free
 to substitute your favorite store bought sauce to add your personal touch to this recipe.  

2 cups apple cider vinegar
1 (12oz.) bottles prepared barbecue sauce, such as Head Country Original BBQ Sauce.
1/2 Cup firmly packed dark brown sugar
1/8 cup granulated sugar
1 tbsp sea salt
1 tbsp Worcestershire sauce
1/2 tbsp crushed red pepper flakes
1/2 tspn celery salt
1/2 tspn dry mustard
1/2 tspn black pepper

  1. Combine all the ingredients in a large pot over medium-high heat.  Stir until well combined and bring to a boil.
  2. Reduce the heat to low and simmer for 15 minutes until all the sugars and salts have dissolved.   Remove the pot from the heat and let cool.
  3. Store in a Mason jar or other air-tight container in the refrigerator for up to 3 weeks.
United States  North Carolina   [ print this recipe for North Carolina BBQ Sauce ]

Collard Greens Au Gratin

This year we decided to try to grow some collard greens in our backyard garden.  Despite the unusual amount of rain in June and July, the greens did great!  After they reached almost 3 feet in height, we decided it was time for harvest and tried this recipe out.  It turned out to be a tasty side dish and versatile as well.  Here is the recipe for Collard Greens Au Gratin.

8 X 12 inch casserole pan

1 tbsp olive oil
1 cup diced bacon (about 1/2 pack)
3/4 cup diced red onion
1 cup diced portobello mushrooms
2 bunches of collard greens, de-veined, cut into chiffonade
4 tbsp unsalted butter
4 tbsp all purpose flour
1 3/4 cups of whole milk
salt & pepper to taste
1/2 cup grated Monterrey jack
1/2 cup grated sharp cheddar
6 oz. can of French fried onions

1.  Butter an 8 X 12 inch casserole pan.
2.  Wash and de-vein the collard greens.  To cut the greens into chiffonade, roll one or two leaves into a cylinder.  Cut across the cylinder make round thin ribbons.  (see below).

3.  Heat the olive oil in a dutch oven or large pot with lid removed over medium heat.  When hot, add the bacon and cook until almost crispy.  Drain off about 75% of the bacon fat.
4.  Add the diced red onion and portobello mushrooms.  Saute until the onion is fully cooked.  Next, add the greens and continue to cook until the greens begin to wilt.  Remove the pot from the heat and pour the greens into the casserole pan.
5.  Preheat the oven to 350 degrees Fahrenheit.
6.  In a sauce pan, heat the butter and flour together over medium heat.  Keep stirring the mixture until it turns the color of peanut butter.  Add the milk.  Once the milk mixture is warm, add the Monterrey jack and cheddar cheese.  Continue stirring until the cheeses melt and combine evenly.
7.  Pour the cheese mixture evenly over the greens.  Top with the French fried onions.  Bake for 30 minutes.  Let cool for 5 minutes then serve.
USA Flag United States  [ print this recipe for Collard Green Au Gratin ]

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