A lot of you have already tried my recipe for this, because it’s been on my blog for over a month, and so many of you loved it. So I decided to make a article on it, so if you haven’t tried it yet head over to my blog, I heart recipes calm and you can print out the recipe from there. So, let’s get started off with my homemade barbecue rub.
I have it in my bowl here, as you can see, I’m going to drizzle in some extra virgin olive oil and I’m also going to add in some apple cider, vinegar. So after you’re done adding those two ingredients, let’s add in a splash of liquid smoke and once everything is in there we’re going to mix it until it resembles a paste just like so, and there you have your wet rub. So, let’s set this bowl to the side.
Here is my brisket on the other side of the brisket, it has a nice layer of fat. I always leave the fat on my brisket if you’re one of those who like to trim it. Do you boo boo, but I leave mine on I’m now going to paint my brisket with my wet rub, and I want to get all side surfaces of this brisket. Okay, don’t just get the top so paint that brisket and once you’re done doing so, you’re going to walk over to your slow cooker and fYI.
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The slow cooker that I use for this recipe is a six quart. So here’s my 6 quart slow cooker, I’m going to spray it with nonstick spray and then I’m going to place. My brisket in here with the fat part face up. Ok. Now I had a little of my wet rub that was stuck to my chopping board. So I’m going to slather that on now and now I’m going to cover my slow cooker and I’m going to let this cook on low for 12 hours, and I usually let it cook overnight.
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Whenever I cook something for 12 hours and soak liquor, it’s usually an overnighter thing for me. So once it’s done, this is what it looks like now. It does not have that pretty bark that we want so we’re going to fix that now, so just grab a cookie sheet lining with some aluminum foil and then you’re going to grab that brisket carefully, because you don’t want it to fall and place it on this Cookie sheet: okay, now we’re going to place this in the oven set on broil and you’re, going to cook it until it gets nice and crisp just like so, and it looks a little burnt.
But it’s not it’s fabulous for me. If you want it lighter, you can get for less time. Okay and that’s about five minutes. So now I’m going to cover up my brisket, I’m not going to cut into it right this minute, I’m going to cover it up and let it rest for quite some time and after that resting period. I am ready to dig in I’m going to grab my knife, I’m going to grab my fourth and I am ready to slice and look how juicy that is: okay, okay, you can’t see from that angle, but how about now? This is really really moist and, as you can see, it was really easy to make look at that perfect foolproof beef brisket that you don’t have to stand over the grill for hours, okay, by the way, keep your liquid in that slow cooker.
In case you have any leftover and you can store your brisket with a little bit liquid in a bowl and that keeps it free dry. Now again, the exact measurements for this brisket can be found on my blog. I heart recipes calm, so head over there to print out the recipe
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