Easy Barbecued Brisket (Crock Pot)

Ingredients

• 5 lbs beef brisket
• salt, to taste
• 1 tablespoon vegetable oil
• 2 tablespoons chili powder
• 2 large onions, chopped
• 6 garlic cloves, chopped

• 1 (12 ounce) bottle Heinz 57 steak sauce, ketchup-style chili sauce

• 1 (12 ounce) can lager beer

Directions

1. 1

   Using a sharp knife, trim excess fat from briskets, leaving only a think layer of fat. Lightly season briskets with salt.

2. 2

   Heat oil in large fry pan over high heat. One at a time, add brisket and cook, turning once, until browned, about 8 minutes. Transfer to a platter.

3. 3

   Season briskets with chili powder. Pour off all but 2 tablespoons fat from fry pan and reduce heat to medium. Add onions and garlic then cook, stirring often, until softened, about 5 minutes. Stir in chili sauce and beer; remove from heat.

4. 4

   Stack briskets in slow cooker. Pour in chili sauce mixture. Cover and cook on high until fork-tender, 7 to 8 hours.

5. 5

   Transfer briskets to platter; tent with foil to keep warm and let stand for 20 minutes before carving.

6. 6

   Strain sauce through sieve over bowl; reserve onions.

7. 7

   Pour sauce onto fry pan; boil until reduced by half, about 15 minutes. Stir in onions.

8. 8

   Slice meat across the grain. Moisten sliced meat with some sauce.

9. 9

   Serve, with remaining sauce on the side.