HOW TO MAKE CROCK POT BEEF BRISKET WITH A SALT amp PEPPER RUB

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=tNoGcYZLIp0

Easy crock pot beef brisket recipe with a simple salt and pepper rub. Slow cooked in the crock pot until moist and tender then placed under the oven broiler for a beautiful smoker-like bark. I also show you how to get a smoke ring without having to actually smoke it in a smoker. • Shopping List: • 3-4 lbs. beef brisket flat • 2 tbs. Kosher salt (about 1 tbls per side) • 2 tbs. Course black pepper (about 1 tbls. per side) • 3-4 tbls. Morton’s Tender Quick (refer to pkg. directions) • Directions: • CROCK POT TIP: RESIST TAKING OFF THE LID ESPECIALLY DURING THE FIRST TWO HOURS OF COOKING. EVERY TIME YOU TAKE THE LID OFF YOU ETEND THE COOKING TIME BY 15-20 MINUTES. • Trim the brisket of any excess fat. • Sprinkle the meat side of the brisket with the Tender Quick, about 1 tbls per lb of meat. It should look like a light dusting of snow. (Refer to pkg. directions and adjust as necessary). Then rub it in well. • Lightly cover it in plastic wrap or place it in a zip-lock bag and place it in the fridge for 4 hours afterwhich rinse the brisket under cool water to get the residual Tender Quick off. Pat the brisket dry. DO NOT GO BEYOND 8 HOURS AS THE NITRATES IN THE TENDER QUICK WILL OVER CURE THE MEAT. • NOTE: If you don’t care a having a smoke ring then leave out the Tender Quick step. • Pre-heat the crock pot on low for 30 minutes. • Generously rub in the salt and pepper to both sides of the brisket. Keep in mind this is a thick piece of meat so don’t worry too much about over salting. • Tip: Sometimes it can difficult to locate the grain after cooking because of the dark bark. To serve as a slicing guide, locate the grain on the uncooked brisket then cut off a small piece on the corner against that grain so you’ll know which way to slice after cooking. Another method is to take a picture of the uncooked brisket and use that as the reference after cooking. • Place the brisket fat side down in the crockpot and cook on low for 6-7 hours, depending on your crockpot. Cook to an internal temperature is 185-200 using with a meat thermometer. Mine read 195 when I took it out after 7 hours. • Remove the brisket from the crock pot and place fat side down on a baking pan. Place under the oven broiler for 3-5 minutes until it attains a dark course bark. • Wrap the brisket tightly in foil and wrap it in a heavy towel. Place it in an insulated container such as a cooler for about an hour. • Unwrap, slice against the grain and serve. • Enjoy! • Music: ”Energy” bensound.com • License: Creative Commons • Standard License • End Screen Image: • Filmora.com/io (Wonderland) • Also follow me on: • Youtube: / richardinthekitchen • • Facebook: / richard.peavy.71 • Facebook/Richard in the Kitchen: / 187855154994256 • Twitter: https://twitter.com/RITK_2017?lang=en • Linkedin: / richard-peavy-a0b54835 • Instagram: https://www.instagram.com/richardpeav...

#############################

New on site