- 1.5 – 2 kg / 3 – 4 lb beef brisket (Note 1)
- 1 tbsp olive oil (or a neutral oil like vegetable or canola)
- Rub:
- 1 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
- BBQ Sauce:
- 2 garlic cloves , minced
- 1/2 cup / 125 ml apple cider vinegar
- 1 1/2 cups / 375 ml ketchup
- 1/2 cup / 110g brown sugar , packed
- 2 tsp EACH black pepper, onion powder, mustard powder
- 1 tsp cayenne pepper (adjust to taste re: spiciness)
- 1 tbsp Worcestershire sauce
- 1. Beef
- This recipe works best with brisket as it retains its shape after slow cooking and can be sliced. Chuck roast rolled and tied is a good substitute.
- 2a). Cook time
- Slow cook times yield tender but sliceable brisket. Slow cooking on high takes about 4.5 to 5 hours depending on weight.
- Pressure cooker times are 1 hr 15 mins to 1 hr 30 mins depending on weight.
- For different brisket sizes, adjust cooking times accordingly as noted.
- 3. Serving suggestions
- Serve sliced with BBQ sauce, or on soft rolls with coleslaw as sliders.
- 4. BBQ finish
- For chargrilled flavor, brown brisket on a preheated oiled grill, basting repeatedly until glazed.
- 5. Make ahead
- Slow cook then refrigerate with cooking liquid up to 3 days; reheat as directed.
- 6. Servings
- Plan 250g raw meat per person; yields servings for 8-10 people.
- 7. Nutrition per serving based on 10 servings with 2 kg brisket.
