Good and Slow Cooked Brisket

*This recipe uses seasoning blends found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasonings for your pantry!   

2-4 pound brisket
7 tablespoons Kansas Style Dry Rub Blend
1/4 cup ketchup
12 oz can cola


  1. Place brisket in a 6 quart slow cooker. 
  2. In a bowl, combine the dry rub, ketchup and cola*. Stir to blend.  Pour this over the brisket. 
  3. Cover and cook on low 6-8 hours or high for 4-6 hours.  Brisket is ready when fork tender.  The longer it cooks, the more it falls apart when you try to slice it, so cook it to the stage of tenderness you desire.  
*If you like a smokier, deeper flavor for your brisket, add 3 teaspoons liquid smoke and 1 teaspoon Worcestershire sauce to the liquid mixture before pouring it over the brisket.  

Fill the slow cooker with the largest brisket it will hold.  Shred and freeze the extra 2 cup portions. These are great to pull out for quick meals another time.  If you have 2 slow cookers, make a double recipe so you are sure to have extras!

Cook Once / Serve Twice: 
Ways to Use Extras:

  • Reheat 2 cups of the brisket with 1 cup of KC BBQ Sauce and make BBQ Brisket Sandwiches.  
  • Use reheated brisket to top baked potatoes
  • Make a BBQ Brisket Shepherd's Pie.  In a round casserole dish place a layer of the cooked brisket, top with a layer of frozen corn and green beans and top that with a layer of mashed potatoes.  Sprinkle with some shredded cheddar and bake at 350 until warmed through.  YUM!
Let’s Eat!

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