• 3 T. Worcestershire sauce
  • 1 T. chili powder
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 1 tsp. celery salt
  • 1 tsp. pepper
  • 1 tsp. Liquid Smoke, optional
  • 6 lbs, beef, brisket
  • 1/2 c. beef broth
  • 1 onion, medium, chopped
  • 2 T. canola, or cooking oil
  • 2 garlic cloves, minced
  • 1 c. ketchup
  • 1/2 c. molasses
  • 1/4 c. cider vinegar
  • 2 tsp. chili powder
  • 1/2 tsp. ground mustard

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I am a BIG fan of the Taste of Home Magazine, and I got Slow Cooker TEXAS Style Beef Brisket from one of their issues a long time ago, and it is a MUST MAKE… so delicious!

  1. Combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke (if desired) and place in a large resealable plastic bag. Cut the brisket in half; add both to bag. Seal and turn to coat. Refrigerate overnight.
  2. When ready to crock, place the marinated beef brisket in a 5 to 6 qt. slow cooker, adding broth.
  3. Cover. Cook on Low for 6 to 8 hours or until tender.

Barbecue sauce:

  1. Saute onion in a small saucepan, until tender and translucent.
  2. Add minced garlic and continue to crock 1 minute longer.
  3. Stir in the remaining sauce ingredients; heat through.

Crocked Brisket:

  1. To prepare the brisket, remove from the slow cooker; discarding the bay leaves.
  2. Transferring 1 cup cooking juices in a measuring cup and skim off the fat.
  3. Add the juices to the barbecue sauce. Discard remaining juices.
  4. Return brisket to the slow cooker; top with barbecue sauce mixture.
  5. Cover. Cook on High for 30 – 40 minutes to allow the flavors to blend.
  6. Thinly slice across the grain and serve with your barbecue sauce.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Crock Pot Texas Style Beef Brisket - Nutrition

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