Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Serve this with Lone Star Slaw and sop up the pan juices with Texas toast.

Recipe by Southern Living January 2012

Gallery

Becky-Luigart Stayner; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
20 mins
total:
7 hrs 40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly grease a 6-qt. slow cooker; add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket; place brisket over onion mixture in slow cooker.

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  • Whisk together beer and chili sauce. Slowly pour mixture around brisket (to avoid removing spices from brisket).

  • Cover and cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours) or until fork-tender. Uncover and let stand in slow cooker 20 minutes.

  • Remove brisket from slow cooker; cut brisket across the grain into thin slices. Return brisket to slow cooker, and spoon pan juices over meat.

Chef's Notes

We tested with Heinz Chili Sauce.

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