Friday, December 31, 2010
One of my favorite meals that my mom used to make was brisket made in the crockpot. There's nothing quite like walking into a house warm with the fragrance of something good to eat waiting for you. I begged my mom for her recipe and it couldn't be easier. There are two hard and fast rules for making brisket like my mom's. First, the meat is labelled "brisket" on the label. Second, the barbeque sauce has to be dark. I used KC Masterpiece this time. That really is steam coming off of the plate. I just took a picture of my plate before I started eating so I could put it on the blog because I really thought I'd need to make brisket more than once before I posted it, but the brisket really is that easy to make.
Brisket, mine was 4 pounds
1 bottle of dark barbeque sauce
1 cup water
Trim as much fat off of the brisket as you can. If there's a sweet yellow dog at your house, microwave the fat and trimmings and pour them over the dog food still in his bowl. He will love you and stay out from under your feet while you're finishing up the brisket, not that it's going to take you much longer anyway. Pour about 1/2 cup of barbeque sauce in the bottom of the crockpot (use a crockpot that's appropriately sized for your brisket). Put your trimmed brisket directly into the crockpot (no, you don't need to brown the brisket first) and add in up to 1 cup of water. You don't want the brisket swimming in sauce, but just shy of that point. Cook on high in the crockpot for about 8 hours. Slice and enjoy as is or in a hamburger bun.