Ingredients
Rub:
4 teaspoons brown sugar
1 tablespoon EACH: smoked paprika AND oil
2 teaspoons EACH: kosher salt, garlic powder, AND apple cider vinegar
1 teaspoon EACH: black pepper AND onion powder
½ teaspoon dried parsley AND ground cumin
¼ teaspoon ground coriander, oregano, AND chili powder
⅛ teaspoon cayenne pepper (optional)
Slow Cooker:
1 cup bbq sauce
¼ cup low sodium beef stock (or water)
1 tablespoon low sodium soy sauce
1 large onion, cut in half
2-3 pounds brisket (trim a bit of the fat, if you’d like)
Instructions
PREP: Mix the ingredients for the rub paste in a small bowl and massage all over the brisket. Allow the brisket to marinate with the rub for 1-24 hours in advance if you want more flavor!
SLOW COOKER: Combine the bbq sauce, stock, and soy sauce in bowl. Place 2 onion halves in the bottom of the slow cooker. Add the brisket in the slow cooker fat side up, pour the sauce over the brisket and cook on low heat for 6-8 hours (6-7 hours for 2 pound, 8 hours for 3 lbs) on the low setting. It’s best to test the meat using a thermometer, you want to stop cooking when it reaches an internal temperature fo 175ºF.
BROIL: Place a rack in the oven in the upper third. Preheat the oven to 450ºF. Line a baking sheet with foil or a wire rack is even better if you have one that’s broiler safe. Remove the brisket to the foil-lined baking pan. Pour the sauce through a fat separator, discard the fat, and use the sauce to baste the brisket. Place the brisket under the broiler and keep a close eye on it. When the brisket deepens in color and a ‘bark’ forms, remove from the oven.
REST: Cover the brisket with foil and allow for the juices to redistribute for 15-20 minutes, the internal temperature will also rise another 10 degrees as the brisket rests. Slice against the grain and serve How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
