apple cider vinegar, butter, yellow onion, tomato sauce, tomato paste, brown sugar, cola, mustard, liquid smoke, cayenne pepper, brisket, garlic powder, onion powder, paprika, buns (optional)
Barbecue, Latest Recipes
Here’s a recipe we love preparing for weekends with family and friends, a game day gathering, or sometimes even for a great Sunday supper. The best part of this recipe (aside from the taste, of course), is that it’s incredibly easy. The recipe basically cooks itself. Instead of slaving over the smoker while your guests have all the fun, you can actually relax and enjoy yourself at your game day gathering. What a concept! This recipe is less fussy than dealing with a smoker, and an added bonus? It’s great to have on hand in the freezer for any last-minute get-togethers that may come up.
By using a slow cooker (including our own thermal bag) you can essentially start the cooking process, head outside, take care of any other hosting duties you need to, do your thing, come back in, shower up, and have dinner ready. Just like clockwork! And did we mention it’s delicious?
1 cup apple cider vinegar
2 tablespoons butter
½ a yellow onion, finely chopped
2 cups tomato sauce
1 (6 ounce) can tomato paste
¼ cup brown sugar
¼ cup cola
1 ½ tablespoons yellow mustard
1 teaspoon liquid smoke (optional)
1 ½ teaspoons kosher salt
1 teaspoon black pepper
Cayenne pepper, to taste (1–2 teaspoons)
1 ½ pounds trimmed brisket (be sure to keep some fat on it—about ¼ inch)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon kosher salt
½ tablespoon cayenne pepper (or to taste)
½ cup yellow onions, diced
Freshly ground black pepper, to taste
Optional: Your choice of buns, for serving as a sandwich
To Make BBQ Sauce
In a skillet, sauté the onions in the butter over low-medium heat until brown and caramelized.
Take heat down to a simmer, and add all other ingredients.
Simmer for 20 minutes. The sauce will reduce.
Combine the dry ingredients (garlic powder, paprika, onion powder, brown sugar, salt, and cayenne pepper) in a small bowl.
Rub the dry ingredient mix onto your brisket until it’s spread liberally. Next, sprinkle brisket with freshly ground black pepper to taste.
Combine the brisket, enough barbecue sauce to cover the meat, and the diced onions in the slow cooker.(We like to keep a little barbecue sauce leftover to pour it over our brisket to serve plated or on a sandwich.)).
Cook on low for 7–9 hours or until the brisket is soft, tender, and can easily be picked apart with a fork.
Once the brisket is cooked, serve it on a bun, eat it by itself, or enjoy with whatever fixin’s you like!
Pro Tip :
Brisket can be prepared well ahead of time and refrigerated or frozen. If you’re freezing it, vacuum seal the brisket or pack it in freezer bags and remove as much air as possible before placing it in the freezer. It’s best to consume it within 30 days for maximum freshness, but it can typically be enjoyed for up to 90 days.