Best Bourbon Mustard Brisket Crock Pot Recipes

SLOW-COOKER BRISKET

Steps:

• Whisk the bourbon, mustard, chili powder, paprika, sugar, granulated garlic, onion powder, cumin, 1 tablespoon salt and 1 teaspoon pepper together in the insert of a 6-quart slow cooker. Use a fork to pierce deeply all over the brisket, then place in the slow cooker and rub all over with the paste. Cover with a lid and cook on low heat until a meat thermometer reads an internal temperature of 185 to 200 degrees F in the thickest part, about 4 hours.
• Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
• Transfer the brisket from the cooking liquid to a large plate or baking sheet, and pat dry with paper towels. Reserve the cooking liquid. In a large cast-iron pan set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2 to 3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes.
• Transfer to a cutting board and slice the brisket against the grain. Serve hot with the cooking liquid.

BOURBON MUSTARD BRISKET (CROCK POT)

Steps:

• Place onions in a 5 quart slow cooker.
• Season brisket with garlic salt and lemon pepper and place on top of onions, cutting to fit if necessary.
• In a small bowl, stir together the remaining ingredients and pour in slow cooker over brisket.
• Cover and cook on LOW setting for 12-14 hours.
• Strain and defat cooking liquid.
• Serve as a sauce on the side.

SLOW COOKER BEEF BRISKET

Steps:

• Mix brown sugar, chili powder, paprika, salt, pepper, mustard powder, onion powder, and garlic powder for dry rub together in a small bowl.
• Mix beef broth, liquid smoke, and Worcestershire sauce for cooking liquid in a separate bowl.
• Place onions and carrots in a slow cooker. Pour cooking liquid over top and set to temperature High to let it warm up.
• Meanwhile, rinse brisket under cold water. Pat it dry, then season all over with the dry rub. Place brisket in the slow cooker on top of the onions and carrots, with the fatty side facing up. The cooking liquid should reach just to the bottom of the brisket; if not, add a little water.
• Cover and cook on Low for 8 hours. Turn the slow cooker off and transfer brisket to a foil-lined sheet pan. Trim some of the fat if desired.
• Place barbecue sauce in a bowl. Ladle 1/4 cup hot cooking liquid from the slow cooker into the bowl and mix it with the barbecue sauce. Baste the fatty side of the brisket with this mixture.
• Preheat the oven's broiler.
• Place the brisket in the preheated oven so there are 6 inches between the top of the brisket and the burner. Broil until the fatty edges start to crisp up, 2 to 4 minutes; watch closely so it doesn't burn.
• Remove from the oven and let rest for 10 minutes. Slice brisket thinly and against the grain.
• Remove vegetables from the slow cooker with a slotted spoon, and serve alongside the brisket.

SLOW-BAKED BRISKET WITH BOURBON MUSTARD BARBECUE SAUCE

Steps:

• TO MAKE THE DRY RUB: Combine the 1/2 cup brown sugar, spice mixture, and salt in a small bowl.
• TO MAKE THE BRISKET: Preheat the oven to 275°F. Using your fingers, evenly coat the brisket with dry rub. Combine the mustards, 1/4 cup bourbon, and cider in a small bowl. Spread the mustard paste evenly over the brisket. Set the brisket in a large roasting pan, fat side up. Tightly cover the pan with aluminum foil and bake until the meat is tender, at least 6 hours.
• TO MAKE THE BARBECUE SAUCE: In a large skillet, heat the olive oil over medium heat and cook the onion until wilted, about 3 minutes; stir in the garlic and cook 1 minute more. Stir in the 1/4 cup mustard, the 1/2 cup brown sugar, beef stock, the 1/2 cup bourbon, ketchup, tomato paste, Worcestershire sauce, lemon juice, and soy sauce and bring the mixture to a boil. Decrease the heat to medium-low and simmer until the sauce is slightly thickened, about 15 minutes.
• To serve, slice the brisket thinly across the grain and serve hot or at room temperature with barbecue sauce.
• Spice Mix
• In a small bowl, combine the chili powder, cumin, black pepper, onion powder, garlic powder, dry mustard, coriander, paprika, cayenne, and thyme leaves. Measure out 1/4 cup and reserve the rest in an airtight container for future use.
• do it early
• The brisket can be baked up to 2 days in advance, covered, and refrigerated until ready to serve. Reheat in a 275°F oven for 1 hour. The spice mixture will keep in an airtight container at room temperature for about 2 months.
• tip
• Leftovers make great hot sandwiches. In a medium saucepan, heat thin slices of brisket over low heat with enough barbecue sauce to coat them generously. Serve on soft rolls, such as Honey Grain Rolls, page 104.
• Creole mustard, a Louisiana favorite, is made with crushed mustard seeds and often a touch of horseradish. If you can't find it, substitute any whole grain Dijon-style mustard