This is one of those meals that is perfect for the upcoming cold weekend. All the ingredients were placed in the Slow Cooker in the evening before we went to bed. It slow-cooked all night and we made some delicious sandwiches for lunch. The brisket was so flavorful and tender!
Note: If you don’t have a Slow Cooker see conversion to oven cooking below.
4-5 lb brisket (flat cut or point cut, your choice)
1 tablespoon paprika
1/2 tablespoon brown sugar
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon chipotle chili powder
1 teaspoon salt
2 large sweet or vidalia onions
1/2 cup ketchup
1/2 cup brown sugar
4 tablespoons red wine vinegar
4 tablespoons Worcestershire sauce
Lay brisket on a flat surface. In a small bowl, combine the paprika, brown sugar, onion powder, garlic powder, chipotle chili powder and salt. Season both sides of brisket with paprika mixture. Place the brisket in the bottom of the Slow Roaster; cutting in half if needed.
Peel onions and slice in thin rings. In a medium bowl, combine the ketchup, brown sugar, red wine vinegar & Worcestershire sauce; mix well. Place the onion rings on top of the brisket and pour the barbecue sauce over both the onions and brisket.
Place the lid on the Slow Cooker and turn the heat onto Low Setting – cook for 10-12 hours; High Setting for 5-6 hours. Alternately, you can heat your oven to 325 °F and place brisket in an oven safe dish; placing onions and barbecue sauce over brisket. Cover and roast 3 hours. Remove brisket and slice across the grain; place sliced brisket in a deep platter and add scoops of cooked onions and sauce.
Now that the brisket is cooked you can serve it several ways! You can serve it along with rice or potatoes and a veggie or you can make sandwiches – which is what we did! To assemble the sandwiches: using a nice and crusty roll, slather on a little mayonnaise, layer brisket, onions and top with barbecue sauce….so yummy! We ate this for two days in a row and wished we had more…Enjoy!