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Nutrition Facts
Serving Size 1 (161g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 teaspoon celery seeds 1/8 teaspoon pepper 1/2 teaspoon dry mustard
Calories 418
Calories from Fat 273		(65%)
Amount Per Serving		%DV
	Total Fat 30.3g	46%
	Saturated Fat 12.2g	60%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 515mg		21%
Potassium 472mg		13%
Total Carbohydrate 15.1g		5%
	Dietary Fiber 1.2g	4%
	Sugars 12.3g
Protein 20.0g		40%
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Smoky Barbecue Beef Brisket (Crock Pot)

Recipe #150850 | ½ day | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Chris from Kansas
Jan 8, 2006

This smoky flavored brisket is great for sandwiches or by itself. Start it before leaving the house in the morning and come home to a great meal.

SERVES 8 (change servings and units)

Ingredients

2-3 lbs fresh beef brisket
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup catsup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons vinegar
2 tablespoons worcestershire sauce
1 1/2 teaspoons liquid smoke
1/2 teaspoon dry mustard

Directions

1
Trim fat from brisket. If necessary, cut to fit into crock pot.
2
Combine chili powder, garlic powder, celery seed and pepper; rub evenly over meat. Place meat in a 3 1/2-5 quart crock pot.
3
For sauce, combine catsup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry mustard. Pour over brisket.
4
Cover; cook on low setting for 8 to 10 hours or on high for 4 to 5 hours. Remove meat from cooker. Cut the brisket into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.

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Course > Main Dish
Main Ingredient > Meat > Beef
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Occasion > Dinner Party

Featured Reviews for This Recipe

From: faerychic

On Nov 7, 2009

Gotta love a good crock pot recipe and this is one of them. Made as directed except I used celery salt since I did not have any celery seed on hand.

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From: DallasAggieGal

On Oct 8, 2009

Wow - what a great Crock Pot recipe! My husband hadn't even finished his first bite when he said, "Oh my gosh - this is awesome." I made it exactly as suggested, and won't be changing a thing when I make it next time (and there will be a next time!) Thanks for sharing!

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From: Pam-I-Am

On May 22, 2007

Fabulous recipe! Tastes just like my mother-in-laws! I had a small brisket, only 2.3 pounds. I chose to bake mine in the oven at 225F for 6 hours and it was pefectly done. Other chefs should note that briskets shrink quite a bit. After I removed the fat (mine was quite fatty)I had enough to feed about 4. Thanks for posting Chris, My recipe is currently in storage. Pam

5 people found this review helpful

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From: Barb Conley

On Aug 14, 2007

This was excellent. I had a large brisket and rubbed it, wrapped it in foil and refridgerated overnite. Next day I put it in my electric roaster on 200 all day. The only thing I would do is double the sauce, as it cooked down quite a bit & I had a large piece of meat. Tip: drain off the sauce & put in freezer for about 30 minutes to solidify the fat, then return sauce to shredded meat. YUM

3 people found this review helpful

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