Posted on June 14, 2014 by Anne Milneck | 0 comments
Nothing beats the convenience of a slow cooker. We love this cooking tool, and brisket is the perfect cut for the low, slow, moist heat of the slow cooker. Mojave Garlic Pepper is a delicious blend of savory flavors from onion and garlic with a gentle heat. We love this blend on beef, but it's a great choice for grilled veggies.
4-5 lb Brisket
2 oz Mojave Garlic Pepper
1 Onion, sliced
Rub the brisket on all sides with Mojave Garlic Pepper. Place fat side up on a bed of onions in a slow cooker on low for 4-6 hours or until tender.
For best results, refrigerate overnight. The fat capon the brisket is easiest to remove when the brisket is cold. Peel and/or cut away the fat cap and discard. Slice the brisket across the grain and reheat to serve. We love this with our Quick Fig BBQ Sauce. If desired, heat the onions and reduce the liquid and serve this as a condiment with the brisket.
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