Slow Cooked Brisket With Carolina Bbq Sauce Recipes

SLOW-COOKED BRISKET WITH CAROLINA BBQ SAUCE

Steps:

• Preheat the oven to 300 degrees F.
• For the brisket: Add the olive oil to a large Dutch oven over medium-high heat. Sprinkle the brisket with Miss Brown's House Seasoning. Sear the brisket fat-side down until a deep golden crust forms, 5 to 7 minutes. Flip and sear other side until deep golden brown, another 5 minutes. Remove to a sheet tray.
• Add the onions and bay leaves and season with salt and pepper. Stir until coated in fat. Add the beer and bring to a boil. Put the brisket on top of the onions, cover and place in the oven for 3 hours.
• For the BBQ sauce: While the brisket cooks, add the vinegar, brown sugar, brown mustard, whole-grain mustard, yellow mustard, onion, garlic, bourbon and cayenne to a medium saucepan over medium-high heat. Bring to a boil and cook until the onion becomes slightly translucent, about 5 minutes. Remove from the heat, add to a blender (or use an immersion blender) and puree until smooth, being careful of hot steam. Pour back into the pan and simmer over medium-low until slightly thickened and reduced by 1/4, about 30 minutes.
• At the 3-hour mark, pour 1 cup of the BBQ sauce over the brisket, return to the oven and cook until the sauce has melted into the brisket, 30 minutes more. Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback.
• Remove the brisket from the pot and slice against the grain. Discard the bay leaves. Serve with sliced white bread and all those slow-braised beer onions. Don't forget about the extra BBQ sauce for dipping. Store any extra sauce in an airtight container in the refrigerator for up to 2 weeks.
• Stir together the onion powder, paprika, garlic powder, salt and pepper in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

SLOW-COOKED BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

SLOW COOKER BEEF BRISKET

Steps:

• Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside.
• Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours.
• Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm.
• Slice the brisket against the grain and serve it with the sauce.

SLOW COOKER CAROLINA BBQ

Steps:

• Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
• Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

SLOW COOKER BEEF BRISKET

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.