Texas Style Barbecued Brisket

Chef.at.Home's picture

Feb. 21, 2011


Beef brisket 4 Pound , cut into halves, if necessary, to fit slow cooker (1 brisket)
Worcestershire sauce 3 Tablespoon
Chili powder 1 Tablespoon
Celery salt 1 Teaspoon
Black pepper 1 Teaspoon
Liquid smoke seasoning 1 Teaspoon
Garlic 2 Clove (10 gm) , minced
Bay leaves 2
Barbecue sauce 2 Tablespoon


TRIM excess fat from meat and discard.

Place meat in resealable plastic food storage bag.

Combine Worcestershire sauce, chili powder, celery salt, pepper, liquid smoke, garlic and bay leaves in small bowl.

Spread mixture on all sides of meat; seal bag.

Refrigerate 24 hours.

PLACE meat and marinade in slow cooker.

Cover and cook on LOW 7 hours.

Meanwhile, prepare Barbecue Sauce.

REMOVE meat from slow cooker and pour juices into 2-cup measure; let stand 5 minutes.

Skim fat from juices.

Remove and discard bay leaves.

Stir 1 cup of defatted juices into Barbecue Sauce.

Discard remaining juices.

Return meat and Barbecue Sauce to slow cooker.

Cover and cook 1 hour or until meat is fork-tender.

Remove meat to cutting board.

Cut across grain into 1/4-inch-thick slices.

Serve 2 to 3 tablespoons Barbecue Sauce over each serving.

Recipe Summary

Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4703Calories from Fat 3144

 % Daily Value*

Total Fat 349 g536.9%

Saturated Fat 137 g685%

Trans Fat 0 g


Sodium 3414 mg142.25%

Total Carbohydrates 32 g10.7%

Dietary Fiber 7 g28%

Sugars 11 g

Protein 337 g674%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet