Wednesday, May 4, 2011

Crockpot BBQ Brisket

Nothing is more comforting to me then some slow-cooked and tender beef that falls apart in your mouth! Pick up some brisket when they are real cheap and trim up as much of the fat as possible to keep it healthy (don't worry, there will be plenty you can't trim to keep it juicy!).

At least 24 hours (or as long as 72 hours) before you are going to make this, trim and marinade your meat. I let it soak in 1/4 cup vinaigrette + 1/4 cup vinegar for each 4 pounds of meat. Use a good quality vinegar, and a variety like balsamic or red wine. I also add some fresh garlic or garlic powder. *the vinegar helps to break down the tough fibers of the meat*

Cook marinaded brisket for 10 hours on low heat in a crock pot. Check after 4 hours if possible, if meat is not covered in its own juices, add 1 can or beer or cola. Meat will be done when its loose and starts to fall apart when you poke it at with a fork.

Drain all juices out of crockpot with a strainer. Return meat to crock and add 1 cup of your favorite BBQ sauce over the meat. Do not stir. Let sit on low heat another 30 minutes and serve with the drippings on the side.

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