Slow Cooker Smokehouse Brisket
Nothing says summer’s coming like the mouth-watering aroma of freshly-smoked beef. Bring the great taste (and smells!) of the traditional outdoor smokehouse indoors with this clever slow cooker recipe.
1 oz Smokehouse Rub
1 tsp Worcestershire Powder
1 (5 lb) beef brisket
2 cup salsa, prepared (any style)
¼ cup beef broth
½ cup light brown sugar
TRIM brisket of any excess fat. In a large zipper top bag, combine Smokehouse Rub, Worcestershire Powder, salsa, beef broth, and sugar. Add brisket to mixture in bag, and seal. Massage bag to distribute mixture around brisket. Place in refrigerator 2-4 hrs to marinate.
PLACE brisket and marinade mixture into slow cooker, cover and cook on high for 5-6 hours, or until fully cooked.
TRANSFER brisket to a carving board, cover loosely with aluminum foil, and let rest 10 mins before slicing. Skim and discard any excess fat from accumulated sauce in slow cooker.
SLICE brisket across the grain, and serve, ladling sauce over top.
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DIMENSIONS: 3” x 3” x 2”
CAPACITY: 4 oz
MAINTENANCE: Rinse with water and hand dry.
COLOR/MATERIAL: Red/Cast Iron
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