With its tempting fat and gorgeous grain, brisket is the holy grail cut of beef for BBQ enthusiasts.
One of the nine primal cuts of beef, brisket comes from the lower front of the animal, near its front legs. Essentially, brisket is the animal’s breast; it is also one of the most used muscle sections — specifically the deep pectoral muscle and the superficial pectoral muscles.
As a cut, beef brisket is most often separated into two halves, the brisket flat, and a brisket point.
Beef brisket has a rich, mouthwatering flavor. Smoke and grill it or braise it “low and slow.” And its versatility doesn’t end there – this super cut can also be salt-preserved and used as corned beef.
Check out the recipe video below for one of our favorite ways to prepare this American classic.
Slow-Cooker Molasses Smoked BrisketPrint Pin
- 1 pkg ButcherBox Beef Brisket
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp smoked paprika
- 1 Tbsp coriander
- 1 Tbsp ginger powder
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 3 Tbsp liquid smoke
- ½ c molasses
- ¼ c tomato paste
- 2 c beef stock
- 1 ea onion sliced
- 1 ea carrot chopped
- Remove brisket from package, pat dry, salt well, place on wire rack on baking sheet and refrigerate overnight uncovered.
- Mix ingredients for dry rub together and rub all over brisket. Preheat cast iron pan on high heat and sear all sides of brisket. Set aside.
- Turn slow-cooker on the high setting and place braising liquid and vegetables inside and mix together.
- Add brisket to slow-cooker, cover and cook for 2 hours. After 2 hours on high reduce cooking temperature to the low setting and cook for additional 4 hours or until brisket is fork tender.
- Let brisket rest in slow-cooker for 20 minutes before slicing against the grain.
- After brisket has rested and removed from braising liquid, place liquid and vegetables in a food processor or blender and puree until smooth. Serve with sliced brisket and enjoy!