Recipe Prep Time:
Cook Time: 25 Min after meat is ready
Brisket Ready In: 10 ½ Hrs
Serving 15-20 depending on portions
Ingredients
1 large onion, chopped
4 cloves garlic, minced
1 cup ketchup 24oz
1 can of beer (Sam Adams used for recipe)
1/2 cup Apple cider vinegar (White House used)
1 tablespoon Worcestershire sauce
4 drops Dale’s steak seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup brown sugar
2 teaspoons cornstarch
2 tablespoons water
16 Large hamburger buns
4 pounds of beef brisket
Here's how to choose the "best" brisket for barbequing:
1. A brisket is generally divided into two parts, the flat and the point. For barbecue brisket you will want it undivided. You will also want it untrimmed, also called a "Packer's Cut". This cut will have a strip of fat running through the middle and a layer of fat on the top. The layer on top is called the fat cap. The fat cap is very important, as it will keep the brisket moist while it is smoking. The fat cap should be about 1/3 - 1/4 inch thick.
2. Whatever you buy, try to get a brisket with good marbling, white fat and a deep color in the meat. There should be good fat throughout the meat and not just in one place. Though the fat cap will add moisture to the meat during smoking, the fat spread throughout the meat will be much more effective. If the fat cap is more than 1/3 inch thick you might want to trim it down. It's best to have a single even layer. When smoking you will want the brisket to cook fat side up so that the melting fat will run over the brisket and keep it moist.
3. Before the brisket hits the smoker it needs to be rinsed in lukewarm water, patted dry with paper towels and be at room temperature. If you are going to marinade it should be done for at least 12 hours before you smoke. If you are going to apply a rub it should be done about 30 minutes to an hour before you smoke.
Directions for recipe
1.Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
2.Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
3.Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
4.Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
5.Stir the shredded or sliced beef brisket with sauce together in the slow cooker. Use tongs to serve the beef on oversized hamburger buns.
6. Serve with your favorite Burnie's Sauce, choose one of the 10 we have in our line up!
