Bourbon Mustard Brisket Crock Pot Recipes

BBQ BURNT ENDS

Steps:

• For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
• Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
• For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
• Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
• Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

SLOW-COOKER BOURBON PORK CHOPS

Steps:

• For sauce, whisk together first 6 ingredients. In a large skillet, heat oil over high heat. Brown pork chops; 2-3 minutes per side. Transfer to a 5-qt. slow cooker. Pour sauce over top., Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 3-4 hours. , Remove chops from slow cooker; keep warm. Skim fat from cooking juices; transfer half of the cooking juices to a saucepan. Mix cornstarch and water until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve over chops.

SLOW-COOKER BRISKET

Steps:

• Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
• Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
• Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
• Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

BOURBON MUSTARD BRISKET (CROCK POT)

Steps:

• Place onions in a 5 quart slow cooker.
• Season brisket with garlic salt and lemon pepper and place on top of onions, cutting to fit if necessary.
• In a small bowl, stir together the remaining ingredients and pour in slow cooker over brisket.
• Cover and cook on LOW setting for 12-14 hours.
• Strain and defat cooking liquid.
• Serve as a sauce on the side.