Slow-Cooker Brisket
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
34
Spice
49
Sweetness
60
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Bourbon2 tbsps
Dijon Mustard1 tbsp
Chili Powder1 tbsp
Paprika (smoked)2 tsps
Granulated Garlic2 tsps
Onion Powder1.5 tsps
Ground Cumin1590 g
Beef Brisket (flat-cut)1 tbsp
Vegetable OilDirections:
1
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
2
Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste
3
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
4
Turn the heat off and remove the insert from the slow cooker
5
Cool the brisket for at least 15 minutes in the cooking liquid
6
Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels
7
Reserve the cooking liquid
8
In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer
9
Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes
10
Use tongs or two metal spatulas to carefully flip the brisket
11
Cook until browned and slightly crispy on all sides, 1 to 2 minutes
12
Transfer to a cutting board and slice the brisket against the grain
13
Serve hot with the cooking liquid