Daybreak recipe: Texas Barbeque Brisket Sliders

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by STACY FAWCETT

WFAA contributor

Posted on January 18, 2014 at 8:58 AM

Updated Saturday, Jan 18 at 9:24 AM

It's time for beef ya'll! Texas Barbeque Brisket Sliders are on the Daybreak Menu this week.

I started marinating this perfect cut of beef in the refrigerator on Thursday and then slow-cooked it all day Friday. The dry rub featured in the recipe is a quick fix, and you can vary the seasonings to your taste.

You may use whatever barbeque sauce you have on hand. Make it your own! You can also put this delicious brisket into your favorite queso dip, or try putting in in a corn tortilla for a Southern brisket taco.

Have fun with this recipe, and if you make it, we want to see it! Please share it with us via Facebook or Twitter.


INGREDIENTS

  • 1 brisket, 4 lbs.
  • Salt and pepper
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups honey barbecue sauce
  • 1/3 cup brown sugar
  • 1 tbsp cornstarch
  • 15-16 slider buns
  • Slow cooker, 5-7 quart capacity

DIRECTIONS

  1. Cover entire brisket generously with salt and pepper.
  2. Combine onion powder, smoked paprika, garlic powder, cumin, and cayenne pepper together in a small bowl then coat both sides of brisket with seasoning.
  3. Mix in a small bowl the honey barbecue sauce and brown sugar.
  4. Pour half of the sauce into the bottom of your slow cooker. Place the seasoned brisket, fatty side up, into the slow cooker. Pour remaining sauce over the top of brisket.
  5. Cook brisket on low for 9-10 hours until tender
  6. When the brisket is done slow-cooking, carefully remove it and place it on a cutting board.
  7. Pour the sauce from the slow cooker into a large bowl and let cool.
  8. Slice off the fat cap from the top of the brisket and discard.
  9. Turn the brisket over so the leaner side faces upward. You'll be able to see the direction of the meat grain better on this side. Slice the brisket against the grain. The meat will start to fall apart and "shred" as you're slicing.
  10. Skim the fat from the sauce (The fat will appear lighter in color than the sauce, like droplets of oil on the surface).
  11. In a small bowl, stir together cornstarch and 1 tbsp of water until completely smooth. Pour the cornstarch mixture into the sauce and stir to combine.
  12. Pour half of the sauce back into the slow cooker. Layer the slices of brisket meat on top of the sauce. Pour the remaining sauce over the brisket
  13. Turn slow cooker to high for about 1 hour, until the meat and sauce are heated through, and the sauce begins to bubble and thicken. Make sure the sauce doesn't get too hot or overly dry. If the sauce starts to dry out, add some hot water or more barbecue sauce to the slow cooker. Switch to warm as soon as the sauce begins to bubble and thicken.
  14. Shred the meat with a fork until the desired texture is reached. Season to taste.
  15. Keep the slow cooker on warm setting until ready to serve.

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