Crockpot Cheater Recipe

Texas Style Barbecue Beef Brisket

Ingredients:

8- to 10-pound beef brisket, untrimmed (it should have a thick layer of fat on one side)
Texas Style Dry Rub
Texas Style Barbecue Sauce
10 to 12 white sandwich buns, optional
Dill pickle slices, sliced onions, and/or pickled jalapeno peppers on side

Texas Style Dry Rub

• 2 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons paprika
• 2 tablespoons garlic powder
• ½ teaspoon brown sugar

Combine all ingredients in a zip lock bag or plastic storage container.  Shake to mix well. Use this mixture to rub into and  cover the entire surface of your choice of meats.

Makes 1/2 cup

Real Texas Barbecue Sauce

• 1 1/4 cups ketchup
• 1/3 cup Worcestershire sauce
• 1/3 cup packed brown sugar
• 1 tablespoon yellow mustard
• 1/4 cup lemon juice
• 1/4 cup water or apple juice
• 1 clove garlic, crushed
• 1/4 cup ( 1/2 stick) butter

1. Combine all the ingredients (except the butter) in a medium saucepan. Simmer over low heat, stirring occasionally, for 30 minutes to 1 hour. To add an authentic smoky flavor, place on the grill and cook indirectly away from the heat source during the last hour of the brisket smoking.
2. 15 minutes before serving stir in the butter and cook 15 minutes longer. Pour into a container with a tight-fitting lid and refrigerate to store, up to 2 weeks.
   Makes about 3 cups.

Prepare The Brisket
Generously coat all sides of the brisket, particularly the fat layer, with the Texas rub. Cover and let the meat come to room temperature, about 1 hour.

Prepare The Grill

1. Arrange a fire by using your chimney lighter to ignite your wood or a combination of wood and charcoal in the firebox or light the coals in a water smoker. Or preheat a gas smoker/grill. Place a Drip pan in the middle in the middle of your grill fill with 1 inch water.
2. When the coals burned down to glowing embers or the coals are covered with gray ash, place the brisket fat side up on the grill grate over the drip pan, but not directly over the coals. The fire should be kept at a low temperature of 225 to 250 degrees.
3. Cover the cooker and smoke the brisket, turning it every hour, until the meat is tender and the internal temperature reaches 180 to 190 degrees on an instant-read thermometer, about 8 to 10 hours.
4. Keep the fire tended by adding wood (or wood embers from a separate fire) or coals to keep it from going out and to keep the temperature inside the cooker between 225 and 300 degrees.
5. When the brisket is charred and tender (a fork should insert easily), remove it from the cooker and allow to rest for approximately 20 minutes.
6. Trim off the fat layer to serve, and cut brisket in thin slices across the grain. Serve with warm barbecue sauce, if desired. Or stack several slices in a sandwich bun spread lightly with sauce.
7. Serve with the side pickles, and jalapeno peppers.

Serves 10 to 12

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