2lb beef brisket
2 cups BBQ sauce (see recipe below)
Served with salad, baked potato and corn on the cob
The recipe I wanted to use called for 2 cups of BBQ sauce, of course I had none (why would I ever have what I actually need?) so I made my own up, as I think it came out pretty good for this recipe!
1/4 cup ketchup
1 tablespoon tomato paste
1 cup water
1/2 cup apple cider vinegar
1/4 cup molasses
2 tablespoons brown sugar
1 tablespoon hot sauce
1 tablespoon yellow mustard
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon each of garlic powder, chili powder, onion powder
1 teaspoon dry mustard powder
Sprinkle red chili flakes, pinch of salt and pepper.
Mix all ingredients together and let it come to a boil, boil about 5 minutes until it comes together but doesn't reduce much. You'll want it to be a liquid, not thick. Let cool.
My BBQ sauce came out to exactly 2 cups liquid.... If you have more that's fine for marinating, but pour excess off in morning before placing in crock pot, we're not trying to boil our brisket.
Rub brisket with liquid smoke and sprinkle with salt and pepper, place in fridge with marinade (I placed it in a casserole dish, but large freezer bag would be great) and leave it in fridge overnight.
Look how beautiful it turns out!