Slow Cooker BBQ Beef Brisket

I saw this recipe a month or so ago on America's Test Kitchen. I immediately searched for the recipe. I am glad I made this. We all liked it. It does have a bit of a kick to it if you add the 'gravy' to it. My loaf pans were too big to fit in my crockpot, and I didn't have a disposable one, so I used 2 mini pans and put them over the onions. I will make this again.

Slow Cooker BBQ Beef Brisket

From Cook's Country  February/March 2009

Serves 8 to 10

SPICE RUB AND BRISKET

1/2 cup packed dark brown sugar

2 tablespoons minced chipotle chiles in adobo sauce
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon salt
2 teaspoons pepper
1 (4- to 5-pound) brisket roast, fat trimmed to 1/4 inch thick and scored lightly

AROMATICS AND SAUCE

3 tablespoons vegetable oil

1 onion, chopped fine
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon minced chipotle chiles in adobo sauce
2 garlic cloves, minced
1/2 cup water
1/4 cup ketchup
1 tablespoon cider vinegar
1/4 teaspoon liquid smoke

1. To allow the flavors to permeate, we lightly scored the fat on the brisket before rubbing. RUB Combine sugar, chipotle, cumin, paprika, salt, and pepper in bowl. Rub sugar mixture all over brisket. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours.

2. COOK Heat oil in large skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add tomato paste and cook until beginning to brown, about 1 minute. Stir in chili powder, chipotle, and garlic and cook until fragrant, about 30 seconds. Following photos at left, mound onion mixture in center of slow cooker, arrange inverted metal loaf pan over onion mixture, and place brisket, fat-side up, on top of loaf pan. Add water to slow cooker, cover, and cook on high until fork inserted into brisket can be removed with no resistance, 7 to 8 hours (or cook on low for 10 to 12 hours).

3. REST Transfer brisket to 13- by 9-inch baking dish, cover with foil, and let rest 30 minutes. Carefully remove loaf pan from slow cooker. Pour onion mixture and accumulated juices into large bowl and skim fat. (You should have about 2 cups defatted juices; if you have less, supplement with water.)

4. SAUCE Transfer brisket to cutting board, slice thinly across grain, and return to baking dish. Pour 1 cup reserved defatted juices over sliced brisket. Whisk ketchup, vinegar, and liquid smoke into remaining juices. Season with salt and pepper. Serve, passing sauce at table.

 

MAKE AHEAD In step 3, wrap brisket tightly in foil and refrigerate for up to 3 days. (Refrigerate juices separately in airtight container.) To serve, transfer foil-wrapped brisket to baking dish and heat in 350-degree oven and cook until brisket is heated through, about 1 hour. Reheat juices in microwave or saucepan set over medium heat. Continue with recipe as directed.