Slow Cooked Beer Beef Brisket

I picked up a small beef brisket at a local market recently, as it was high time I made another one. My last Oven Roasted Beef Brisket was ages ago, and it was slow cooked in the oven and turned out tender, juicy, and very full of flavor.  Shredded brisket is one of my favorite meals, whether it be out at our local gem, 4 Rivers, or one of the originals like Sonny's Barbecue.

I grew up in Memphis, sampling all kinds of barbecue, and those years have left me eternally appreciative of the flavors a bit of seasoning and some slow cooking can produce.  I can't really say why I hadn't made a beef brisket since last year, other than keeping an eye out for a good price.  So of course the opportunity was an exciting one, and I decided to do it a little differently and use my Crock Pot this time, and what better seasoning to experiment with than beer?

First, I rinsed the brisket in some water.  I seasoned it on all sides with garlic salt, white pepper, and powdered onion.  I sprayed the crock pot with nonstick cooking spray and set the brisket in the bottom.


Next, I added the minced garlic and poured the barbecue sauce over it, then the beer over everything.


I used this lovely beer called Old Thumper.  But only half the bottle for a brisket this size!  The rest was all mine.



I turned the crock pot on low and cooked it for 4 1/2 hours, flipping once, until it shredded easily with a fork.


Then I just moved it to a dish, shredded it with a fork, and served it up.


Tender, moist, and oh my the flavor.  No bun was required, since by itself, this brisket was so delicious. The meat just fell apart, and the flavor was awesome.  Now, I've never eaten a non-seasoned piece of brisket, but the meat itself has a great flavor.  I only used basic seasonings, and that plus the beer and the already delicious meat made for one delicious dinner.  Beer as a seasoning has proven to be a big "yes!" time and time again.

Slow Cooked Beer Beef Brisket

Ingredients:

1 pound beef brisket
6 ounces beer (Shipyard Old Thumper)
1 tablespoon garlic salt
1 tablespoon minced garlic
1/2 cup barbecue sauce (4 Rivers)
3 teaspoons white pepper
1 tablespoon powdered onion

Instructions:

Rinse the brisket with cold water.  Season all sides with garlic salt, white pepper, and powdered onion.  Spray crock pot with nonstick cooking spray and set the brisket in the bottom.  Add the minced garlic and barbecue sauce, then pour the beer in.  Cook on low for 4 1/2 hours (depending on the weight of the brisket), flipping once half way through, until it shreds easily with a fork.

No comments:

Post a Comment

Pin It button on image hover