Smokehouse Slow Cooked Brisket


5 Qt or larger crock pot needed for this recipe


5 lb brisket trimmed with 1/4 fat, scored

3 TBSP olive oil divided

1 tsp sea salt

1/4 cup smokehouse maple seasoning rub,  by McCormick Grill Spices

1 C chopped onion

2 cloved garlic, minced

4 chipolte peppers in adobo sauce, canned in the Hispanic foods section

18 oz BBQ sauce (here is my homemade)

12 bottle stout beer


Rub beef with 1 TBSP olive oil, sprinkle with salt, rub with seasoning and let stand 10 minutes.  Heat remaining 2 TBSP oil in a large skillet over med heat.  Place brisket in skillet and cook 4-5 minutes on each side until browned.  Place garlic and onion in 6 Qt slow cooker.  Place brisket over onions.  Whisk together peppers, BBQ sauce and beer.  Slowly pour into slow cooker over brisket, careful not to remove rub and spices from brisket.  Cover and cook on low for 7 70 8 hours or until tender.  Remove cover and let stand in slow cooker for 20 minutes.  Remove brisket to platter and cut cross grain into thin slices.  Return slices to slow cooker and spoon juices over meat.

Brisket goes great with a hearty slaw or pickled peppers and onions, or steamed green beans and carrots.