Slow Cooked Smoked Beef Brisket | Friday Foodie Feature
Hello Friends and Happy Fri-Yay!
It is now officially Spring so this is going to be the last of the heavy Crock Pot meals. It’s time to start eating lighter as we begin to shed the layers of clothing.
This Friday Foodie Feature was made before St. Patrick’s Day which is why I didn’t cook Corned Beef and Cabbage on Monday – too much red meat is not good for you.
- Beef Brisket
- Medium Onion – sliced
- Liquid Smoke 1/2 tsp
- South African Smoke Seasoning 1/4 tsp
- BBQ Sauce
- Red Potatoes – 4-5 small diced
- 1/4 cup water
Place brisket in resealable bag rubbed with South African Smoke seasoning, refrigerate overnight or at least 3 hours.
Spray Crock Pot with cooking spray for easier cleanup. Pour in Liquid Smoke and water, then add the brisket.
Pour in entire bottle of BarBecue sauce, add onions and potatoes, cover then cook on low 6-8 hours depending on Crock Pot style.
I sauteed some cabbage in Olive Oil sprinkled with pepper to complete this end of the winter meal.
This delicious dinner for 4 was plenty with leftovers for the next day. The tender beef brisket was shredded and used to make Tex Mex Burritos.
Next week’s feature will be a lighter fare and is also perfect for a Cinco de Mayo celebration.
Don’t forget to come back at 6:00 p.m. for the Weekend Wind-Down Party, I am sure there will be plenty of Spring recipes being shared.
Stay Blessed – No Stress in 2014!
This looks delicious! Where do you get the South African smoke seasoning?
Thanks it was good, the seasoning is from Trader Joes.
Darrius would LOVE this meal, lol. Everything looks delicious. I love cabbage!
But not as much as your delicious salmon dishes – lol Have a wonderful weekend lil sis!
I’ve only tried preparing beef brisket twice in my entire life the first time was in 2012 after seeing a recipe online by none other then Paula Deen. My sides were purple cabbage cole slaw, baked beans, and a BBQ roll. The second time I prepared it was last year, after attending a Christmas party my husband’s supervisor held where beef brisket was just one of the main meats as there were many. The sides I chose the second time were red skinned mashed potatoes, american style cole slaw, and corn bread. Each time I used my crock pot and the meat turned out very tender. Thank you for this great recipe I think I will be adding it to my current files.
Can you believe that this was the first time. I usually slow cook corned beef and cabbage but it hadn’t gone on sale the week before St. Patrick’s Day and this had. It was supe juicy and tender so I think I will be making this instead. I love potatoes with a good piece of meat as well – we have similar tastes. Now it’s time to break out the grill – have a wonderful weekend!
You’re making me hungry! Yum! Enjoy your weekend Antionette!
Thank you my dear, I hope the weather cooperates and you and the girls have an enjoyable weekend.
Crockpotting still comes in handy when it’s too warm to heat up the kitchen…unless you are cooking everything outdoors on the grill 🙂
Yes, just no more heavy meals…gotta get my girlish figure back – lol!
Do NOT remind me about that lol
That looks so yummy. I am going to make this soon 🙂
Great, let me know how it turns out. Happy Saturday!
This looks delicious!! I’m seeing it in the next monthly menu 😉
Good, then come back and let me know how you made it and how it tasted.
It looks so good! I recently got a pressure cooker so I see a lot of brisket in my future 🙂
oh, I can’t wait for you to tell me about it, I’ve never used a pressure cooker before.
yeeeeeees! lol looks yummy