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Barbecued Brisket

*Gluten-Free–Optional
Makes 9–12 servings
Prep. Time: 15 minutes Cooking Time: 4–8 hours Marinating Time: 12 hours Ideal slow-cooker size: oval 6-qt.
Needed at Time of Preparation:
3–4-lb. beef brisket
⅓ cup Italian salad dressing *make sure yours is gluten-free to keep this recipe gluten-free
1½ tsp. liquid smoke *make sure yours is gluten-free to keep this recipe gluten-free
⅓ cup + 2 tsp. brown sugar, packed
½ tsp. celery salt
½ tsp. salt
1 Tbsp. Worcestershire sauce *make sure yours is gluten-free to keep this recipe gluten-free
½ tsp. black pepper (coarsely ground is best)
¼ tsp. chili powder
½ tsp. garlic powder
1¼ cups barbecue sauce *make sure yours is gluten-free to keep this recipe gluten-free
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 9–12 servings are just too much for you, either split the recipe between 3–4 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    BARBECUED BRISKET
    Makes 9–12 servings
    Cooking Time: 4–8 hours Ideal slow-cooker size: oval 6-qt.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on low for 6–8 hours, or on High 4–5 hours, or until instant-read meat thermometer registers 140–145°F when stuck in the center of the meat.
  5. Using sturdy tongs or 2 metal spatulas, lift meat onto the cutting board. Cover with foil to keep warm. Let stand 20 minutes.
  6. Slice diagonally, across the grain, into ½-inch-thick slices. Place slices in long baking dish.
  7. Pour barbecue sauce over sliced meat. Broil for 5 minutes or so, to brown. Watch carefully so it doesn’t burn.

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