MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy & Juicy Beef Brisket
Categories: Beef, Herbs, Chilies, Sauces
     Yield: 12 servings

     6 lb Beef brisket; trimmed, pat
          - dry

MMMMM-------------------------DRY RUB--------------------------------
     1 tb Garlic powder
     1 tb Onion powder
     1 tb Chilli spice mix
     1 tb Paprika
     1 tb Salt
     1 tb Light brown sugar
     1 ts Ground cumin
     2 tb olive oil

MMMMM----------------------BARBECUE SAUCE----------------------------
     3 c  Barbecue sauce; your choice
   1/4 c  Apple cider or red wine
          - vinegar
 1 1/2 ts Hot sauce; pick your heat
     1 ts Salt

 SLOW COOKER METHOD: Spray the bowl of slow cooker with
 non-stick cooking spray. Combine dry rub ingredients
 together in a small bowl. Place brisket on a large
 cookie sheet and season both sides of the brisket with
 the dry rub and then drizzle with oil.

 Be sure to apply the rub well to both sides with your
 hands. Place brisket, fat side up, in the slow cooker
 bowl. Stir sauce ingredients together and cover brisket
 with half of the sauce. Refrigerate remaining bbq sauce
 for later.

 Cover brisket with lid and cook on low setting for 8
 hours, or on high for 4 hours. When brisket is tender,
 place onto a cookie sheet, lined with aluminum foil.

 Baste brisket with meat juices from the slow cooker and
 then with remaining bbq sauce. Broil on top rack for
 about 8-10 minutes or until charred on the edges.

 Baste with sauce again and let the brisket rest for 15
 minutes. Slice 1/4" thick, cutting against the grain.
 Serve with remaining bbq sauce and a side of your choice.

 PRESSURE COOKER METHOD: Spray the inside of the pressure
 cooker with no-stick cooking spray. Combine dry rub
 ingredients together in a small bowl. Place brisket on a
 large cookie sheet and season both sides of the brisket
 with the dry rub and then drizzle with oil.

 Be sure to apply the rub well to both sides with your
 hands. Place brisket, fat side up, in the pressure
 cooker. Stir sauce ingredients together and cover
 brisket with half of the sauce. Refrigerate remaining
 bbq sauce for later. Cover and seal pressure cooker.

 Set to Manual at High Pressure and cook for 2 hours and
 15 minutes. Quick-release to remove steam/pressure, then
 unlock and remove the lid. Place onto a cookie sheet,
 lined with aluminum foil.

 Baste brisket with remaining bbq sauce. Broil on top
 rack for about 8-10 minutes or until charred on the
 edges. Baste sauce again and let the brisket rest for 15
 minutes. Slice 1/4" thick against the grain. Serve with
 remaining bbq sauce and a side of your choice.

 OVEN METHOD: Set oven @ 350 F/175 C. Season brisket (see
 above) and place it into a large roasting pan. Mix 1 cup
 beef broth with 1 cup water and then add the mixture to
 the base of the pan. Cover tightly with heavy aluminum
 foil and cook for 1 hour.

 Reduce temp to 300 F/150 C and let cook for an
 additional 5-6 hours, or until tender. Baste brisket
 with meat juice from the roasting pan and then with
 remaining bbq sauce.

 Broil on top rack for about 8-10 minutes or until
 charred on the edges. Baste sauce again and let the
 brisket rest for 15 minutes. Then slice 1/4" thick
 against the grain. Serve with remaining bbq sauce and
 a side of your choice.

 Recipe by Denise Browning

 RECIPE FROM: https://www.easyanddelish.com

 Uncle Dirty Dave's Archives

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