Right after chili, smoked beef brisket could easily be the state food of Texas. In all honesty, I was a little hesitant to attempt brisket in the slow cooker because, with such a different cooking method, it’s obviously not going to turn out identical to true Texas brisket (and my father-in-law makes some of the best, so I’ve got a lot to live up to here). However, this brisket is pretty darn delicious in its own right. It starts with a smoked paprika–laced dry rub, which infuses the meat with some of that smoky flavor typically achieved by, well, smoking. And while authentic Texas brisket is so juicy and flavorful that eating it with barbecue sauce is practically an insult to the pit master, this version cooks in a tangy sauce that later gets drizzled over brisket sandwiches. Texas brisket is always served with dill pickle slices and raw onions, so those are layered on the sandwich as well. The only thing missing is the plain white sandwich bread synonymous with a spread of Texas barbecue. But I’m afraid it wouldn’t hold up to these hearty sandwiches; hence, the sandwich buns instead. If you think you’d enjoy chopped brisket sandwiches, you can even chop up your brisket, instead of slicing it, and stir in the barbecue sauce, instead of pouring it on top. At the end of the day, this is a great recipe for when you’re craving easy, tasty brisket without having to watch the pit all day. And would you believe it? It even got two thumbs-up from my father-in-law.
YIELD: 6 TO 8 SERVINGS
BRISKET DRY RUB AND BEEF
2 tbsp (26 g) brown sugar
2 tbsp (16 g) chili powder
2 tsp (7 g) garlic powder
2 tsp (4 g) smoked paprika
1 tsp (2 g) onion powder
¾ tsp mustard powder
¾ tsp salt
½ tsp freshly ground black pepper
3 to 4 lb (1.4 to 1.8 kg) beef brisket, trimmed (a thin layer of fat on top is okay)
BARBECUE SAUCE
½ cup (126 g) tomato sauce
¼ cup (60 ml) low-sodium beef broth
2 tbsp (33 g) tomato paste
2 tbsp (30 ml) molasses
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) Worcestershire sauce
1 tbsp (14 g) butter
Sandwich buns, for serving
Sliced pickles, for serving
Sliced onion, for serving
In a small bowl, combine the brown sugar, chili powder, garlic powder, smoked paprika, onion powder, mustard powder, salt and pepper. Coat the brisket with the dry rub, rubbing it into the meat. Wrap the brisket in plastic wrap, set it in a baking dish and refrigerate it overnight.
In the morning, place the brisket in the bottom of large slow cooker, fat-side up. In a medium bowl, whisk together the tomato sauce, beef broth, tomato paste, molasses, apple cider vinegar and Worcestershire sauce. Pour the sauce over the brisket. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the brisket is tender.
Transfer the brisket to a cutting board, tent it with aluminum foil and allow it to rest for at least 20 minutes before thinly slicing it against the grain. In the meantime, use a large spoon to skim the fat from the surface of the sauce in the slow cooker and transfer the sauce to a small saucepan over medium-high heat. Bring the sauce to a boil and then reduce to a simmer. Cook the sauce until it has thickened and reduced, about 15 to 20 minutes, stirring occasionally. Stir in the butter until it has melted and, if desired, add salt and pepper to taste.
Serve the sliced brisket on sandwich buns, drizzled with the barbecue sauce and topped with sliced pickles and onions.