A beef brisket is usually a pretty good deal cost wise, because it’s a lean cut of meat with little waste and feeds a lot of folks. However, because it is a lean cut of meat and because of the cut, if it’s not cooked and carved properly, it can be less than great! It requires long, slow cooking and being marinated and then basted in something tenderizing. This slow cooker method of cooking a brisket results in absolutely one of the most melt in your mouth pieces of beef I have achieved with brisket. It’s also extremely easy to do. Here is what you will need:
2 medium sweet onions, sliced and separated in rings (I like to use Vidalia if available)
5-6 lb. beef brisket
1/3 cup Dale’s steak seasoning (If you can’t find the Dale’s in your area, you can use soy sauce)
1 cup brown sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. black pepper
1 tsp. chili powder
1 tsp. Cajun seasoning (I use Tony Chachere)
1 tsp. garlic powder
1/2 tsp. celery salt
1/4 tsp. cayenne pepper (optional)
1/4 cup Worcestershire sauce
1 Tbs. Liquid Smoke
1 cup barbeque sauce (whatever you like or have on hand)
Spray a large slow cooker (5-6 quarts) with nonstick spray. Layer the onion rings in the bottom of the crock.
Wash the brisket and place, fat side up on top of the onions. Most good briskets have a thin layer of fat on one side. Leave that on for cooking to keep the meat juicy and moist. We will trim it off when we carve it.
Pour the Dale’s seasoning over the top of the brisket. If you cannot buy Dale’s in your area, just use a good soy sauce. You do not need to marinate this ahead of time, because the Dale’s sauce is very concentrated and it will be cooking for so long.
In a bowl, mix all of the dry rub ingredients together.
Sprinkle the dry rub over the brisket and pat it down to keep it in place.
Sprinkle with the Worcestershire and the Liquid Smoke. Pour the 1 cup barbeque sauce on top of the meat.
Cook on low for 9-10 hours.
When finished cooking turn off and allow to cool down to just warm.