Years ago, I found the inspiration for this recipe in The New Basics Cookbook. I have adapted it for the slow cooker and it works perfectly every time.This recipe is easy to make, feeds a crowd and makes a great barbecue meal—even if you don’t have a grill or don’t feel like actually firing one up on a hot summer day. If you have leftovers, they only improve. The kitchen smells heavenly while this cooks—so put this on in the morning and by late afternoon, you’ll have a treat for dinner. I serve this with cole slaw on the side (which some people love to put on their sandwich), kettle potato chips and a tray of deviled eggs.
Slow Cooker Shredded Barbecue Beef
1 4 to 5 pound brisket (or two smaller briskets works well too)
½ teaspoon liquid smoke flavoring
1 teaspoon kosher salt
½ teaspoon smoked paprika (if you have it, regular paprika is okay)
½ teaspoon garlic powder
½ teaspoon dry mustard
2 cups Barbecue Sauce (I use the homemade one below, but you can use your favorite bottled version too)
10 sandwich buns
Use a brush and brush the liquid smoke on the top of your brisket. Combine the salt, paprika, garlic powder and dry mustard in a small bowl and then rub it into the brisket.
Pour one cup of the barbecue sauce into your slow cooker, reserving the rest. Turn the brisket in the sauce, set the cooker to high and cook for 8 hours. Shred the meat into a serving bowl and serve on the sandwich buns with condiments of your choice and the extra barbecue sauce on the side.
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons finely chopped garlic
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 cup ketchup
½ cup apple cider vinegar
¼ cup soy sauce
2 tablespoon Worcestershire sauce
¼ cup dark brown sugar
¼ teaspoon liquid smoke
Heat the oil in a saucepan. Add the onion, garlic, cumin and cayenne pepper and sauté until the onion is softened and the mixture is fragrant. Stir in the remaining ingredients and simmer for 10 minutes.