Since we live a short distance from one of the best BBQ restaurants in the state, I don’t often cook brisket at home these days. But we had a small one in the freezer I wanted to use and I thought it was too hot to heat up the oven in the kitchen, even hotter to cook it outside on the grill or in the smoker. I remembered a recipe and a story I could adapt to the crockpot, loaded it with the few ingredients necessary, set the slow cooker on low and went about a busy day. The results favorably compared with other methods, and nobody got hot cooking!
The recipe could not be simpler. The story brings back fond memories. In 1973, Joe worked with a young man whose name was Steve Greenwell. He and his wife Sondra had not been married long, had no children, and were fond of ours. They came to stay with Sean and Jeremy on the Sunday afternoon 44 years ago that Ben was born. Sondra was learning to cook. She told me she bought a brisket and asked the butcher how to cook it. He told her to heat her oven on low, put the brisket in a pan, and pour over 1 bottle of liquid smoke, 1 bottle of barbecue sauce, and enough water to cover the meat. Cover and cook for hours. Here is the story in recipe form. I did not have a crockpot all those years ago and if you do not, you can always use the oven.
2-3 pound beef brisket
1 bottle barbecue sauce (any kind)
1 bottle Liquid Smoke (optional – omit if you prefer)
2 bottles of water (rinse out the barbecue sauce bottle), enough to cover meat
Add all ingredients to slow cooker set on low and cook for 7 to 8 hours.
Lift out brisket to slice. Pour sauce into pitcher or bowl to pass when served.
I am not cooking at all since my injury and repair of a ruptured Achilles tendon. This does not mean we are going hungry because many kind friends are bringing us meals. I will take this “off” time to post some old recipes, family favorites in years past. No photos to go with them, but why don’t you try some of these and send me a photo of your results?
My mother, Opal Teal, sent me a recipe card on which she had written this recipe. I treasure the card with her handwriting. We had this often when our sons were “growing boys.”
1 lb. ground beef
1/2 c. chopped onion
1/2 c. barbecue sauce
1 Tablespoon brown sugar
dash Tabasco sauce
1 can refrigerated baking powder biscuits (12 biscuits).
1 c. shredded cheddar cheese
In large skillet, brown ground beef and onions Add barbecue sauce, brown sugar and Tabasco.. Set aside.
Separate biscuit dough into 12 biscuits. Place one biscuit in each of 12 ungreased muffin cups pressing dough up sides to edge of cup. Spoon meat mixture into cups. Sprinkle each with cheese. Bake at 400 degrees for 10-12 minutes or until golden brown.
If you haven’t discovered using your slow cooker for pulled pork, you will be surprised how easy it is to produce this tasty barbecue. A list of simple ingredients a crock pot left simmering on the counter, and voila! you have enough tasty barbecue for at least 12 hearty sandwiches. We like to pass a tangy cole slaw to heap on the bun along with the tender shredded pork. , https://kitchenkeepers.wordpress.com/2013/06/20/tangy-cole-slaw/
Root Beer Pulled Pork
2 pounds pork tenderloin
1 12 oz. bottle root beer
1 bottle of your favorite barbecue sauce
Spray bottom of slow cooker with cooking spray, place tenderloins inside, pour barbecue sauce and root beer over the top. Cover and cook on low for 7 to 8 hours. When ready to serve, lift pork out and place on platter. Pull, or shred, with a meat fork. Serve on toasted buns with a spoonful of sauce and top with cole slaw. Serves 12
This is great to reheat for later.